Seafood-Stuffed Bell Peppers



16 appetizers (serving size: 1 pepper piece)

Recipe from

Cooking Light

Nutritional 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


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


Combine first 8 ingredients in a small bowl; stir well, and set cornstarch mixture aside.

Place shrimp and next 7 ingredients (shrimp through egg white) 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. 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.

Jim Fobel,

Cooking Light

March 1996
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