Eggplant and Oyster Stuffed Peppers with a Creole Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the recipe as is and we decided that the sauce was too liquidy to have with the peppers. We preferred the peppers without the sauce so I froze it to use at a later date.

Well, this is where it gets good. I heated the sauce and added shrimp, bay scallops, mussels and clams and served it over yellow rice. Everyone was over the moon. The seafood flavors melded perfectly with the Creole sauce. It is definitely a restaurant quality meal!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked this, along with a stuffed beef tenderloin, for eight of my friends and couldn't believe how well it turned out. I'm a 31 year old non-professional cook who came out looking like a champion in the kitchen. Thank you for your recipe.

Jason George

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is superb. I serve it at least 2 times a month. I've done it with Red Peppers, Green Pappers and Eggplant shells. If you don't like hot, use less Cayenne pepper.