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Seafood-Stuffed Bell Peppers

Yield 16 appetizers (serving size: 1 pepper piece)

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

Nutrition Information

  • calories 33
  • caloriesfromfat 35 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.6 g
  • protein 3.3 g
  • carbohydrate 1.3 g
  • fiber 0.1 g
  • cholesterol 14 mg
  • iron 0.4 mg
  • sodium 165 mg
  • calcium 8 mg

How to Make It

  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.