Tomato, Garlic and Prawn Stuffed Peppers

20 minutes / 4 people
Tomato, Garlic and Prawn Stuffed Peppers

Preparation

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.

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