Creole Bell Peppers

Course : Cajun
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Ingredients:

1 small eggplant -- , diced
2 tablespoons butter or margarine
1 tablespoon flour
1/2 cup onion -- chopped
2 cups rice -- cooked
1 can crabmeat -- picked over(6oz)
3 tablespoons parsley -- chopped
3/4 cup chicken broth
1/8 teaspoon cayenne pepper
5 medium green bell peppers -- large
1/4 cup rice cereal crumbs -- crushed
 

Preparation / 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 sauté 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 stand upright in buttered baking dish. 8. Bake in preheated 400F oven 20 minutes.


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