Recipe Summary

16 appetizers (serving size: 1 pepper piece)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

33 calories; calories from fat 35%; fat 1.3g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.6g; protein 3.3g; carbohydrates 1.3g; fiber 0.1g; cholesterol 14mg; iron 0.4mg; sodium 165mg; calcium 8mg.