Seafood-Stuffed Bell Peppers

• 1/2 cup low-salt chicken broth
• 1 tablespoon dry sherry
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1/4 pound medium shrimp, peeled
• 1/4 pound flounder fillet, chopped
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon coarsely chopped peeled gingerroot
• 1/2 teaspoon salt
• 2 green onions, cut into 1-inch pieces
• 1 egg white
• 2 small green bell peppers
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup low-salt chicken broth

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. Cut each quarter in half crosswise. Place pepper pieces, cut sides up, on a large baking sheet. 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.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. 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. Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. To serve, spoon sauce over stuffed pepper pieces.

lowsalt chicken broth, sherry, soy sauce, cornstarch, sugar, rice vinegar, dark sesame oil, salt, shrimp, flounder fillet, sherry, cornstarch, peeled gingerroot, salt, green onions, egg, green bell peppers, cornstarch, vegetable oil, lowsalt chicken broth

Taken from www.myrecipes.com/recipe/seafood-stuffed-bell-peppers (may not work)