Seafood-Stuffed Bell Peppers Recipe
Ingredients
| 1/2 cup low-salt chicken broth | ||
| Dry sherry | 1 Tablespoon | |
| 1 tablespoon low-sodium soy sauce | ||
| Cornstarch | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Rice vinegar | 1/2 Teaspoon | |
| 1/2 teaspoon dark sesame oil | ||
| Salt | 1/4 Teaspoon | |
| 1/4 pound medium-sized shrimp, peeled | ||
| Flounder fillet | 1/4 pound, chopped | |
| Gingerroot | 1 Teaspoon, coarsely chopped | |
| Salt | 1/2 Teaspoon | |
| 2 green onions, cut into 1-inch pieces | ||
| Egg white | 1 | |
| Green bell peppers | 2 Small | |
| Cornstarch | 1/2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| 1/2 cup low-salt chicken broth | ||
Directions
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.
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.
Chef
