Seafood-Stuffed Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup low-salt chicken broth |
1 tablespoon dry sherry |
1 tablespoon low-sodium soy sauce |
1 teaspoon cornstarch |
1/2 teaspoon sugar |
1/2 teaspoon rice vinegar |
1/2 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/4 pound medium shrimp, peeled |
1/4 pound flounder fillet, chopped |
1 tablespoon dry sherry |
1 teaspoon cornstarch |
1 teaspoon coarsely chopped peeled gingerroot |
1/2 teaspoon salt |
2 green onions, cut into 1-inch pieces |
1 egg white |
2 small green bell peppers |
1/2 teaspoon cornstarch |
1 tablespoon vegetable oil |
1/2 cup low-salt chicken broth |
Directions:
1. Combine first 8 ingredients in a small bowl; stir well, and set cornstarch mixture aside.
2. Place shrimp and next 7 ingredients (shrimp through egg white) in a food processor, and pulse until mixture is coarsely ground.
3. 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.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. 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. To serve, spoon sauce over stuffed pepper pieces.
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