Aubergine And Oyster Stuffed Peppers With A Creole Sauce Recipe Recipe

Name: Aubergine And Oyster Stuffed Peppers With A Creole Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 2 c. small-diced peeled aubergine 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

Servings: persons

2 Tbsp. extra virgin olive oil
2 c. small-diced peeled aubergine 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

1
In a large saute/fry pan, over medium heat, add in the oil.
2
When the oil is warm, add in the aubergine.
3
Season with salt and cayenne.
4
Saute/fry till soft, about 3 to 4 min.
5
Add in the onions.
6
Continue to saute/fry for 1 minute.
7
Stir in the garlic.
8
Add in the oysters and liquid.
9
Stir in the green onions and season with salt and cayenne.
10
Saute/fry for 2 min.
11
Stir in 1 c. of the bread crumbs and the cheese.
12
If the dressing is too wet add in more bread crumbs.
13
Taste, reseason if necessary.
14
Remove from the heat.
15
Slice the tops off of each pepper and remove the seeds and membranes.
16
Season the inside of each pepper with salt and cayenne.
17
Preheat the oven to 400 degrees.
18
Stuff each pepper with the dressing.
19
Place the peppers on a round cake pan.
20
Add in 1/2 c. of water to the pan and cover with foil.
21
Place in the oven and cook for 15 to 20 min, or possibly till the peppers are tender.
22
Remove from the oven and cold slightly.
23
To serve, place two of the peppers in the center of each plate.
24
Spoon the sauce over the peppers.
25
Garnish with a sprinkle of cheese and green onions.
26
This recipe yields 4 servings.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 2 c. small-diced peeled aubergine Salt to taste Cayenne pepper to taste, 1 c. minced onions, 1 tsp minced garlic, and more.

Yes, Aubergine And Oyster Stuffed Peppers With A Creole Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Oyster Stuffed Peppers With A Creole Sauce Recipe

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