A delightful twist on stuffed eggplants, combining the sweetness of bell peppers and the savory touch of scallops.
Preheat your oven to 400°F.
Preheating ensures even cooking and a perfect texture.
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell to hold the stuffing.
Be gentle to avoid tearing the eggplant shells.
Chop the scooped eggplant flesh, bell peppers, and onion into small pieces.
Uniform chopping ensures even cooking.
Heat a wok with a little oil and sauté the scallops until partially cooked, seasoning with cayenne pepper.
Avoid overcooking to keep the scallops tender.
Add the chopped vegetables to the wok and sauté until softened.
Stir frequently to prevent sticking.
Mix in the cooked rice and adjust seasoning if needed.
Taste and adjust seasoning to your preference.
Fill the eggplant shells with the mixture and place them on a baking tray.
Pack the filling tightly for a hearty serving.
Sprinkle shredded cheese on top and bake in the oven until the cheese is bubbly, about 10 minutes.
Use a mix of cheeses for a richer flavor.
Serve warm and enjoy your delicious stuffed eggplants.
Garnish with fresh herbs for added color and flavor.
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