Eggplant-Stuffed Bell Peppers
PREP TIME: 1 1/2 hours
Serves: 12

Almost everyone I know in South Louisiana has a vegetable garden and by the middle of summer we all have an abundance of fresh bell peppers, eggplant, zucchini and tomatoes. Instead of canning or giving away your extras, make dinner! Nothing tastes better than vegetables at their peak of ripeness.


  • 2 eggplants, diced
  • 3 whole green bell peppers
  • 3 whole yellow bell peppers
  • 3 whole red bell peppers
  • 3 whole orange bell peppers
  • 1 pound ground ground pork
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 2 tbsps diced garlic
  • 2 cups beef stock
  • 1 cup claw crab
  • 1 cup (90-110) shrimp
  • 4 cups cooked rice
  • salt and black pepper, to taste
  • 1/2 cup sliced green onions

Preheat oven to 350 degrees F. Cut the tops from the bell peppers and clean the pulp from inside. In a large pot, place bell peppers and top by 2 inches with lightly salted water. Bring to a low boil and cook 5-8 minutes. Remove peppers from pot and cool under cold tap water. In the same pot, boil diced eggplant until tender, approximately 10-15 minutes. Strain and reserve stock for later use. In a 5-quart cast iron dutch oven, cook ground pork over medium-high heat. Continue to stir and chop until meat begins to brown and render juices. Once meat is golden brown, add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add stock as needed to retain moisture. Add boiled eggplant, blend well into the meat mixture and cook 15-20 additional minutes. Add shrimp and cook until they just turn pink. Gently fold in crab meat and green onions. Season to taste using salt and pepper. Stuff the mixture into the bell peppers, place on a large baking sheet. Bake 15-20 minutes or until peppers are heated thoroughly. You may wish to cook the stuffed peppers in a casserole dish, topped with your favorite tomato or marinara sauce.

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