Creole bell peppers
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant,small,diced | |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Flour |
| ½ | cup | Onion,chopped |
| 2 | cups | Rice,cooked |
| 1 | can | Crabmeat,picked over(6oz) |
| 3 | tablespoons | Parsley,chopped |
| ¾ | cup | Chicken broth |
| ⅛ | teaspoon | Cayenne pepper |
| 5 | Green bell peppers,large | |
| ¼ | cup | Rice cereal crumbs,crushed |
Directions
1. Cover eggplant with salted water; let stand 20 minutes.
2. Melt butter in large skillet; add flour and cook until browned, stirring.
3. Drain eggplant; add eggplant and onion to skillet and saute until tender.
4. Stir in rice, crabmeat, parsley, chicken broth and seasonings; blend well.
5. Cut tops off bell peppers and scoop out seeds.
6. Parboil peppers about 5 minutes; drain and fill with rice mixture.
7. Sprinkle tops with cereal crumbs and stnad upright in buttered baking dish.
8. Bake in preheated 400'F. oven 20 minutes.
From: Michael Orchekowski Date: 09-26-94