Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 cups 292g / 10oz Small-diced peeled eggplant

  3. Salt - to taste

  4. Cayenne pepper - to taste

  5. 1 cup 62g / 2 1/5oz Chopped onions

  6. 1 teaspoon 5ml Chopped garlic

  7. 2 Fresh oysters, with their liquid

  8. 1/4 cup 15g / 1/2oz Chopped green onions

  9. 1 cup 146g / 5.1oz Fine dried bread crumbs - (to 1 1/2 cups)

  10. 1/2 cup 73g / 2.6oz Freshly-grated Parmigiano-Reggiano cheese

  11. 8 cups 1896ml Green bell peppers (small)

  12. Garnish

  13. 1 Creole Sauce - (see recipe)

  14. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese

  15. 2 tablespoons 30ml Chopped green onions, green part only

Instructions Jump to Ingredients ↑

  1. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Saute until soft, about 3 to 4 minutes. Add the onions. Continue to saute for 1 minute. Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Saute for 2 minutes. Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs. Taste, reseason if necessary. Remove from the heat.

  2. Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne. Preheat the oven to 400 degrees. Stuff each pepper with the dressing. Place the peppers on a round cake pan. Add 1/2 cup of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender. Remove from the oven and cool slightly.

  3. To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions.

  4. This recipe yields 4 servings.


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