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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. small-diced peeled eggplant Salt to taste Cayenne pepper to taste
- 1 c. minced onions
- 1 tsp minced garlic
- 2 doz fresh oysters, with their liquid
- 1/4 c. minced green onions
- 1 c. fine dry bread crumbs - (to 1 1/2 c.)
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
- 8 sm green bell peppers
- 1 x recipe Creole Sauce (see recipe)
- 1/4 c. grated Parmigiano-Reggiano cheese
- 2 Tbsp. minced green onions, green part only
Direcciones
- In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the eggplant. Season with salt and cayenne. Saute/fry till soft, about 3 to 4 min. Add in the onions. Continue to saute/fry for 1 minute. Stir in the garlic. Add in the oysters and liquid. Stir in the green onions and season with salt and cayenne. Saute/fry for 2 min. Stir in 1 c. of the bread crumbs and the cheese. If the dressing is too wet add in more bread crumbs. Taste, reseason if necessary. Remove from the heat.
- 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 in 1/2 c. of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 min, or possibly till the peppers are tender. Remove from the oven and cold slightly.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 86 | 32% |
| Total Fat 9.75g | 12% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 355mg | 15% |
| Potassium 456mg | 13% |
| Total Carbs 35.92g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 8.21g | 5% |
| Protein 9.66g | 15% |
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