Stuffed Bell Peppers
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 lb. Frozen shrimp or white meat such as ground turkey/chicken
1/4 tsp. salt
1/4 tsp. chicken or vegetable bouillon
2-3 Tbsp. cornstarch
Pinch white pepper
3-5 drops sesame oil
Oil for frying
3-6 sweet peppers, depending on size
Defrost, shell, clean, rinse and pat dry shrimp. Add 1/2 tsp of the cornstarch and all other seasonings to the shrimp or ground white meat. Puree in food processor or blender, in small batches.
Clean and trim the peppers. If they are large, cut into eighths. The key is to create shapes that will hold about a tablespoon of filling. Put a bit of cornstarch at the bottom of each piece of pepper to bind the filling to the shell. The stuffing should fill each quarter or eighth of pepper, and be flat on top.
Pan fry in a small amount of oil, stuffing side first. Brown the first side, and turn over. Lower heat to continue cooking. Test one piece to check if the shrimp (or white meat) has turned colour inside the pepper. Serve warm with the sauce below.
Dilute one teaspoon of cornstarch in half a cup of water. Add one tablespoon each of oyster and soy sauce, plus a dash each of Worchestershire sauce and sesame oil. Stir in the same pan you have just used and let cook gently for about 2 minutes. Drizzle on peppers.
Adapted from: Chau, Have Some Dim Sum