Ingredients

• 2 tablespoon scallions (white only, minced)
• 1 cup vegetable broth
• 2 large eggs (beaten)
• 1 ½ teaspoon soy sauce
• 1 ½ teaspoon dry sherry
• 1 dessertspoon salt
• 3 tablespoon leaves (julienned)

Directions

• Directions
• Preheat oven to 425F. Cook shrimp in boiling water for 30 seconds. Cut into 1/3 inch pieces.
• Cut tops off peppers, reserve and take out seeds. Into each pepper evenly divide shrimp, corn and minced scallion.
• In a medium bowl add broth to beaten eggs and mix well. Add soy sauce, sherry and salt. Beat gently with a whisk.
• Fill each pepper with egg mixture and top with equal amounts of basil. Cover with pepper tops.
• Put peppers in deep baking dish and add 1 inch of water. Bake for 35 minutes.
• Texture will be firm but a little soupy. Serve with chopsticks and a spoon.