Seafood-Stuffed Bell Peppers
|Low salt chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Rice vinegar||1⁄2 Teaspoon|
|Dark sesame oil||1⁄2 Teaspoon|
|Medium shrimp||1⁄4 Pound, peeled|
|Flounder fillet||1⁄4 Pound, chopped|
|Peeled coarsely chopped gingerroot||1 Teaspoon|
|Green onions||2 , cut into 1-inch pieces|
|Green bell peppers||2 Small|
|Vegetable oil||1 Tablespoon|
Combine first 8 ingredients in a small bowl; stir well, and set cornstarch mixture aside.
Peel and devein shrimp.
Place shrimp and next 7 ingredients in a food processor, and pulse until mixture is coarsely ground.
Cut each bell pepper lengthwise into quarters; discard seeds and membranes.
Cut each quarter in half crosswise.
Place pepper pieces, cut sides up, on a large baking sheet.
Sprinkle 1/2 teaspoon cornstarch over the insides of pepper pieces.
Spoon about 1 tablespoon of shrimp mixture into the cavity of each pepper piece.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until hot.
Place stuffed pepper pieces, filling sides down, in skillet; cook 2 minutes or until filling is golden.
Turn pepper pieces over, and add 1/2 cup chicken broth to skillet.
Bring to a boil, and cook 3 minutes or until liquid evaporates.
Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly.