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Eggplant And Oyster Stuffed Peppers With A Creole Sauce

  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and small diced, about 2 cups
  • Salt
  • Cayenne pepper
  • 1 cup chopped onions
  • 1 teaspoon chopped garlic
  • 2 dozen fresh oysters, with their liquid
  • 1/4 cup chopped green onions
  • 1 to 1 1/2 cups fine dried bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 8 small green bell peppers
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped green onions, green part only
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 2 cups peeled, seeded and chopped Italian plum tomatoes
  • 1/4 cup chopped basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 2 teaspoons chopped fresh thyme leaves
  • Cayenne
  • 2 teaspoons Worcestershire sauce
  • 3 cups chicken stock
  • 1/2 cup chopped green onions
  • 6 tablespoons butter, at room temperature


  • In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Sauté until soft, about 3 to 4 minutes. Add the onions. Continue to sauté for 1 minute. Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Sauté for 2 minutes. Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs. Taste, reseason if necessary. Remove from the heat. Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne.
  • Preheat the oven to 400ºF.
  • Stuff each pepper with the dressing. Place the peppers on a round cake pan. Add 1/2 cup of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender. Remove from the oven and cool slightly. To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions.
  • CREOLE SAUCE: In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to sauté for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
  • Yield: 4 to 6 servings