Cut off broccoli florets. Trim and peel stems; cut into 1/2-inch-thick slices. Place broccoli florets and stems in a steamer basket over boiling water; cover and steam until cooked but still crisp, 2 to 3 minutes. Refresh under cold water. Drain well.
Stir together bell pepper, onion, vinegar, oil, brown sugar and crushed red pepper in a serving bowl. Just before serving, add the broccoli and toss to combine. Season with salt.
2 1/2 vegetable, 1/2 fat