Source: dLife

Pan fried peppers stuffed with shrimp and flounder topped with sherry sauce.

Servings

0.5 cup Broth, chicken, low sodium, canned
1 tbsp cooking sherry
1 tbsp low sodium soy sauce
1 tsp cornstarch
0.5 tsp sugar
0.5 tsp rice vinegar
0.5 tsp sesame oil
0.25 tsp salt
0.25 lb raw medium shrimp , peeled
0.25 lb flounder fillet , chopped
1 tbsp cooking sherry
1 tsp cornstarch
1 tsp fresh ginger root , coarsley chopped
0.5 tsp salt
2 fresh green onions , cut into 1-inch pieces
1 egg whites
2 small green bell peppers
0.5 tsp cornstarch
1 tbsp vegetable oil
0.5 cup Broth, chicken, low sodium, canned

1 Whisk together broth, sherry, soy sauce, cornstarch, sugar, vinegar, sesame oil, and salt.
2 Using a food processor or blender, puree shrimp, flounder, sherry, cornstarch, ginger root, salt, green onions, and egg whites.
3 Slice bell peppers into fourths taking out seeds and membranes. Slice each fourth in half crosswise.
4 Lay pepper pieces, flesh side up on a baking pan, dust each with 1/2 teaspoon of cornstarch. Top each pepper piece with 1 tablespoon of shrimp mixture.
5 Pour 1 tablespoon oil in a frying pan and heat over medium heat. Lay stuffed peppers, skin side up in frying pan and cook 2 minutes.
6 Flip peppers over and pour in broth. Let boil 3 minutes or until liquid is absorbed.
7 Stir in cornstarch mixture and let boil 1 minute, stirring continually until mixture is thick. Serve sauce over pepper pieces.

Use any fresh seasonal seafood or frozen seafood to create these.