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This Creole breakfast features Eggplant, small, diced, Butter or margarine, Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Creole Bell Peppers
Description
This Creole breakfast features Eggplant, small, diced, Butter or margarine, Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cover eggplant with salted water; let stand 20 minutes.
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Melt butter in large skillet; add flour and cook until browned, stirring.
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Drain eggplant; add eggplant and onion to skillet and saute until tender.
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Stir in rice, crabmeat, parsley, chicken broth and seasonings; blend well.
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Cut tops off bell peppers and scoop out seeds.
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Parboil peppers about 5 minutes; drain and fill with rice mixture.
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Sprinkle tops with cereal crumbs and stnad upright in buttered baking dish.
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Bake in preheated 400'F.
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oven 20 minutes
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 518.8kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 3.7g19%
- Cholesterol 111.1mg38%
- Sodium 464.8mg20%
- Total Carbohydrate 58.4g20%
- Dietary Fiber 6.7g27%
- Sugars 7.7g
- Protein 36.6g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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