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.