Seafood Stuffed Peppers

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Nov. 30, 2011


Peppers 1 Pound (Red / Green)
Corn flour 3 Tablespoon
Oil 1 1/2 Tablespoon (Preferably Ground Nut)
For filling
Water chestnuts 4 Ounce (Tinned / Fresh, 110 Grams)
Prawns/White fish fillets, skinned 8 Ounce (225 Grams, Preferably Uncooked)
Pork 8 Ounce , minced (225 Grams)
Egg white 1
Corn flour 1 Teaspoon
Salt 1 Teaspoon
Light soy sauce 1 1/2 Tablespoon
Sesame oil 2 Teaspoon
Dry sherry/Rice wine 1 Tablespoon
Sugar 1 Teaspoon
Spring onions 2 Tablespoon , finely chopped



1 Halve the peppers.

2 Remove the seeds and pulp.


3 Prepare the stuffing.

4 If you are using fresh waterchestnuts, peel and chop them finely.

5 If you are using tinned waterchestnuts, first rinse them well in cold water.

6 Drain in a colander and finely chop them.

7 Shell the prawns and, if using the large uncooked ones, remove the fine digestive cord.

8 Coarsely chop the prawns or fish.

9 In a bowl, put the waterchestnuts and prawns or fish.

10 Add in the rest of the filling ingredients and mix well.

11 Lightly dust the pepper halves with cornflour.

12 Stuff them with the filling mixture.

13 Cut each stuffed pepper half into 2 or 4 chunks.

14 Neatly arrange them on a plate.

15 Set up a steamer or put a rack into a wok or deep pan.

16 Pour in 2 inches (5 cm) of water.

17 Bring the water to a boil.

18 Carefully put the plate of stuffed peppers into the steamer or onto the rack.

19 Cover the wok or pan tightly and steam gently for 20 minutes.

20 In a wok or a large frying pan, heat the oil in until it is moderately hot.

21 Fry the peppers, stuffing-side down, until they are lightly brown and heated through.


22 Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 547Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1214 mg50.58%

Total Carbohydrates 90 g30%

Dietary Fiber 30 g120%

Sugars 2 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet