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Seafood-Stuffed Bell Peppers
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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

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