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

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