Seafood-Stuffed Bell Peppers

Yield: 16 appetizers (serving size: 1 pepper piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 35%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 1.3g
  • Fiber: 0.1g
  • Cholesterol: 14mg
  • Iron: 0.4mg
  • Sodium: 165mg
  • Calcium: 8mg

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

Preparation

  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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