Tomato, Garlic and Prawn Stuffed Peppers 20 minutes - 4 servings
Recipe Details
Ingredients
4 large red peppers, halved and seeded
175g Buffalo Mozzarella cheese, drained and cut into 3cm cubes
200g cooked prawns
1 large avocado
4 tbsp Saclà Tomato & Garlic Stir Through Sauce
1 tbsp olive oil
salt and freshly ground black pepper
fresh basil leaves to garnish
Instructions
Place the peppers (cut side up) on a barbecue or grill and cook until soft (about ten minutes). Next fill the peppers with prawns, mozzarella and avocado. Mix together the Saclà Tomato & Garlic Stir Through and olive oil and drizzle over the top of the peppers. Sprinkle with salt and pepper. Return to the barbecue or grill for five to ten minutes until the cheese starts to melt and the filling is hot. Serve garnished with basil leaves.
