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Seafood stuffed pepper

Stuffed peppers are usually a favorite with all, and seafood is one of the preferred fillings.


1 c broth (chicken broth or stock, low fat)
2 T sherry (dry)
1 T soy sauce (low sodium)
2 1⁄2 t corn starch
2 ds vinegar (rice vinegar)
3⁄4 t salt
1⁄4 lb shrimp (medium size, peeled)
1 t ginger (fresh ginger root, peeled and coarsely chopped)
2 scallion (cut into 1/2 inch pieces)
2 bell pepper (green)


  1. Combine 1/2 cup chicken broth, 1 tablespoon sherry, soy sauce, 1 teaspoon cornstarch, sugar, rice vinegar, dark sesame oil and 1/4 teaspoon salt in a small bowl. Stir well, and set aside.
  2. Place shrimp, flounder fillet, 1 tablespoon sherry, 1 teaspoon cornstarch, ginger root, 1/2 tespoon salt, green onions and egg white in a food processor, and pulse until mixture is coarsely ground up.
  3. Place pepper pieces, cut sides up, on a large baking sheet. Sprinkle 1/2 teaspoon cornstarch in the insides of pepper. Fill with the shrimp mixture.
  4. Heat the vegetable oil in a large skillet over a medium-high heat. Place stuffed pepper pieces, filling or hole side down, carefully, in skillet; cook 2 minutes or until filling is golden. Turn peppers over using a thin metal spatula - This might be tricky the first few times you attempt it.
  5. Add 1/2 cup chicken broth to the skillet. Bring to a boil, and cook 3 minutes or until the liquid evaporates. Add cornstarch mix; bring to a boil, and cook 1 minute or until thickened, stirring constantly.
  6. To serve, spoon sauce over stuffed pepper.
Total time
45 minutes
Cooking time
Preparation time
4 servings


The original recipe will serve 4 people as a light main course or heavy appetizer. It would serve 6 people as a light starter.


American & Oriental fusion
challengin, simmer, appetizer
fish & seafood, lunch, dinner
International food recipes
Food in the World