Receta Bell Peppers Stuffed With Seafood Mousse

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Ingredientes

Cost per recipe $6.80 view details

Direcciones

  1. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems; cut the caps into quarters. Place the mushrooms in a food processor and process till finely minced. Add in the remaining mousse ingredients and process to a smooth paste
  2. Lightly dust the inside of the bell pepper squares with cornstarch. Spread about 2 tsp. of mousse on each square. (The squares can be prepared to this point up to 2 hrs ahead of time and refrigerated.)
  3. Place a wide frying pan over medium-high heat. Add in 1 Tbsp. of the vegetable oil, swirling to coat the surface. Place half the stuffed peppers in the pan filling-side down and cook for 1 1/2 min. Add in 1/4 c. of broth; cover and cook till peppers are tender, about 3 min. Remove the peppers from the pan and keep them hot. Wipe the pan dry and cook the remaining peppers with another Tbsp. of oil and 1/4 c. of broth.
  4. Meanwhile, place a small saucepan over high heat. Add in the remaining 2 Tbsp. of vegetable, swirling to coat the surface. Add in the garlic, ginger, shallots, and red pepper and cook for 30 seconds. Add in the black beans, sherry, soy sauce, sugar, and the remaining broth; mix well. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Spoon the sauce over the stuffed peppers.
  5. This recipe yields 16 pcs.
  6. Variation: For a different flavor, stuff fresh Anaheim green chiles. Cut the peppers in half lengthwise; remove the seeds and veins before cutting into squares for stuffing.
  7. Comments: My food processor makes the seafood mousse for these stuffed bell pepper squares in no time. I cook the stuffed peppers in a regular wide frying pan and serve them with black bean sauce. They make nice appetizers as well as dim sum offerings.
  8. Yield: 16 pcs

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 710g
Calories 1097  
Calories from Fat 627 57%
Total Fat 70.85g 89%
Saturated Fat 6.71g 27%
Trans Fat 1.4g  
Cholesterol 240mg 80%
Sodium 1259mg 52%
Potassium 1721mg 49%
Total Carbs 52.22g 14%
Dietary Fiber 9.8g 33%
Sugars 12.93g 9%
Protein 57.53g 92%
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