Seafood-Stuffed Bell Peppers

Ingredients

• 0.5 teaspoon cornstarch 
• 1 teaspoon cornstarch 
• 0.5 teaspoon sesame oil dark
• 1 tablespoon cooking sherry dry
• 1  egg white 
• 0.3 pound flounder fillet chopped
• 1 teaspoon gingerroot peeled coarsely chopped
• 2 small bell peppers green
• 2  green onions cut into 1-inch pieces
• 1 tablespoon soya sauce low-sodium
• 0.5 cup low-salt chicken broth 
• 0.5 teaspoon rice vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 pound shrimp peeled
• 0.5 teaspoon sugar 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet

Directions

1. Combine first 8 ingredients in a small bowl; stir well, and set cornstarch mixture aside.
2. Place shrimp and next 7 ingredients (shrimp through egg white) in a food processor, and pulse until mixture is coarsely ground.
3. Cut each bell pepper lengthwise into quarters; discard seeds and membranes.
4. Cut each quarter in half crosswise.
5. Place pepper pieces, cut sides up, on a large baking sheet.
6. Sprinkle 1/2 teaspoon cornstarch over the insides of pepper pieces. Spoon about 1 tablespoon of shrimp mixture into the cavity of each pepper piece.
7. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
8. Place stuffed pepper pieces, filling sides down, in skillet; cook 2 minutes or until filling is golden. Turn pepper pieces over, and add 1/2 cup chicken broth to skillet. Bring to a boil, and cook 3 minutes or until liquid evaporates.
9. Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. To serve, spoon sauce over stuffed pepper pieces.