In a blender combine the chicken broth, peppers, and garlic. Puree until smooth. Set aside. Heat oil in skillet over medium high heat. Season both sides of the tilapia fillets with salt and pepper and add the fish to the hot pan. Sear for 1 to 2 minutes per side, until golden brown. Add the red pepper mixture to the pan and bring to a simmer. Simmer for 2 minutes, or until the fish pulls apart when tested with a fork. Serve 4 of the fish fillets with all of the broth and basil sprinkled over the top.