Prawn and Chicken Peppers recipe
information
Try a stuffing that is different from the usual meat and rice one for lighter tasting peppers
ingredients
3 large green or red peppers
60 g (4 tbsps) butter or margarine
1 small onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, crushed
2 chicken breasts, skinned, boned and diced
175 g (5 oz) cooked, peeled prawns
10 ml (2 tsps) chopped parsley
1/2 loaf of stale bread, made into crumbs
1 - 2 eggs, beaten
Salt and pepper
90 g (6 tsps) dry breadcrumbs
60 g (4 tbsps) butter or margarine
1 small onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, crushed
2 chicken breasts, skinned, boned and diced
175 g (5 oz) cooked, peeled prawns
10 ml (2 tsps) chopped parsley
1/2 loaf of stale bread, made into crumbs
1 - 2 eggs, beaten
Salt and pepper
90 g (6 tsps) dry breadcrumbs
method
1. Cut the pepper in half lengthwise and remove the cores and seeds. Leave the stems attached, if desired.
2. Melt the butter in a large frying pan and add the onion, celery, garlic and chicken. Cook over moderate heat until the vegetables are softened and the chicken is cooked. Add the prawns and parsley. Season with salt and pepper.
3. Stir in the stale breadcrumbs and add enough beaten egg to make the mixture hold together.
4. Spoon filling into each pepper half, mounding the top slightly. Place the peppers in a baking dish that holds them closely.
5. Pour enough water down the side of the dish to come about 1.25 cm (1/2 inch) up the sides of the peppers. Cover and bake in a pre-heated 180°C (350°F) Gas Mark 4 oven for about 45 minutes, or until the peppers are just tender.
6. Sprinkle each with the dried breadcrumbs and place under a preheated grill until golden brown.
2. Melt the butter in a large frying pan and add the onion, celery, garlic and chicken. Cook over moderate heat until the vegetables are softened and the chicken is cooked. Add the prawns and parsley. Season with salt and pepper.
3. Stir in the stale breadcrumbs and add enough beaten egg to make the mixture hold together.
4. Spoon filling into each pepper half, mounding the top slightly. Place the peppers in a baking dish that holds them closely.
5. Pour enough water down the side of the dish to come about 1.25 cm (1/2 inch) up the sides of the peppers. Cover and bake in a pre-heated 180°C (350°F) Gas Mark 4 oven for about 45 minutes, or until the peppers are just tender.
6. Sprinkle each with the dried breadcrumbs and place under a preheated grill until golden brown.
serving amount
serves 6
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