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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seafood-Stuffed Bell Peppers

Source: dLife

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

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	35.2

Total Carbs	1.7 g

Dietary Fiber	0.2 g

Sugars	0.5 g

Total Fat	1.4 g

Saturated Fat	0.2 g

Unsaturated Fat	0.7 g

Potassium	84.8 mg

Protein	3.8 g

Sodium	183.1 mg

Dietary Exchanges 1.4 Fat, 0.1 Vegetables, 0.0 Other Carbs, 0.1 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Broth, chicken, low sodium, canned 1.0
1 tbsp cooking sherry 1.0
1 tbsp low sodium soy sauce 1.0
1 tsp cornstarch 0.5
0 1/2 tsp sugar 0.5
0 1/2 tsp rice vinegar 0.5
0 1/2 tsp sesame oil 0.25
0 1/4 tsp salt 0.25
0 1/4 lb raw medium shrimp 0.25
0 1/4 lb flounder fillet 1.0
1 tbsp cooking sherry 1.0
1 tsp cornstarch 1.0
1 tsp fresh ginger root 0.5
0 1/2 tsp salt 2.0
2 each fresh green onions 1.0
1 each egg whites 2.0
2 each small green bell peppers 0.5
0 1/2 tsp cornstarch 1.0
1 tbsp vegetable oil 0.5
0 1/2 cup Broth, chicken, low sodium, canned

Directions

Whisk together broth, sherry, soy sauce, cornstarch, sugar, vinegar, sesame oil, and salt.
Using a food processor or blender, puree shrimp, flounder, sherry, cornstarch, ginger root, salt, green onions, and egg whites.
Slice bell peppers into fourths taking out seeds and membranes. Slice each fourth in half crosswise.
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.
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.
Flip peppers over and pour in broth. Let boil 3 minutes or until liquid is absorbed.
Stir in cornstarch mixture and let boil 1 minute, stirring continually until mixture is thick. Serve sauce over pepper pieces.