Seafood-stuffed Bell Peppers Recipe

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• 2 green onions, cut into 1-inch pieces
• 1/4 lb flounder fillet, sliced
• 1 tbsp low-sodium soy sauce
• 1/4 lb medium shrimp, peeled
• 1 tsp coarsely sliced peeled gingerroot
• 1/2 tsp dark sesame oil
• 1/2 c low-salt chicken broth
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1 egg white
• 1 tbsp dry sherry
• 1/2 tsp salt
• 1/2 c low-salt chicken broth
• 1/2 tsp cornstarch
• 1 tbsp vegetable oil
• 1 tsp cornstarch
• 1/2 tsp rice vinegar
• 1 tbsp dry sherry
• 2 small green bell peppers
• 1/4 tsp salt

• Step #1 Combine first 8 ingredients in a small bowl; stir well, & set cornstarch mixture aside.
• Step #2 Place shrimp & next 7 ingredients (shrimp through egg white) in a food processor/blender, & pulse until mixture is coarsely ground.
• Step #3 Cut each bell pepper lengthwise into quarters; discard seeds & membranes.
• Step #4 Cut each quarter in half crosswise.
• Step #5 Place pepper pieces, cut sides up, on a large baking sheet.
• Step #6 Sprinkle top 1/2 tsp cornstarch over the insides of pepper pieces.
• Step #7 Spoon about 1 tbsp of shrimp mixture into the cavity of each pepper piece.
• Step #8 Heat 1 tbsp vegetable oil In a large-ish nonstick skillet over medium-high heat.
• Step #9 Place stuffed pepper pieces, filling sides down, in skillet; cook 2 mins or until filling is golden.
• Step #10 Turn pepper pieces over, & add 1/2 c chicken broth to skillet.
• Step #11 Bring to a boil, & cook 3 mins or until liquid evaporates.
• Step #12 Add cornstarch mixture; bring to a boil, & cook 1 min or until thickened, stirring constantly.
• Step #13 To serve, spoon sauce over stuffed pepper pieces.
• Enjoy the Seafood-Stuffed Bell Peppers recipe

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Main Dish / Beef

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• easy
• peppers
• seafood
• cheese
• main
• fish
• garlic
• onions
• stuffed
• onion
• chicken
• side
• tomatoes
• shrimp
• beef
• pepper
• pasta
• quick
• appetizer
• herbs