Seafood-Stuffed Bell Peppers Recipe

Name: Seafood-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup low-salt chicken broth, 1 tablespoon dry sherry, 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch, and more.

Yes, Seafood-Stuffed Bell Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood-Stuffed Bell Peppers

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