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Seafood-Stuffed Bell Peppers

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  Low salt chicken broth 1⁄2 Cup (8 tbs)
  Dry sherry 1 Tablespoon
  Low sodium soy sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Rice vinegar 1⁄2 Teaspoon
  Dark sesame oil 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Medium shrimp 1⁄4 Pound, peeled
  Flounder fillet 1⁄4 Pound, chopped
  Peeled coarsely chopped gingerroot 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Green onions 2 , cut into 1-inch pieces
  Egg white 1
  Green bell peppers 2 Small
  Cornstarch 1⁄2 Teaspoon
  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.

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Seafood-Stuffed Bell Peppers Recipe