Prawn Stuffed Pepper Recipe

preheat and halve

Preheat oven to 190°C (375°F). Slice each bell pepper lengthwise in half and remove seeds and membranes. If needed, trim a thin slice from the bottom so each pepper half sits upright in the baking dish without creating a hole.

Rub each pepper half lightly with 1 tsp olive oil and season inside with a small pinch of salt and pepper. Place them cut-side up in a shallow baking dish large enough to hold all halves in a single layer.

Roughly chop half of the prawns into small pieces (about 8–10 mm) and finely dice the remaining half or pulse briefly in a food processor to create a coarse paste — this helps bind the filling while keeping some texture. Set aside in a bowl.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium heat until butter foams. Add the chopped onion, diced celery and diced red bell pepper. Sauté for 5–6 minutes until softened and translucent, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until aromatic but not browned.

Add the diced or drained tomato and cook 2–3 minutes to reduce excess moisture and meld flavors.

Push the vegetables to one side of the pan and add the remaining whole-ish prawns to the skillet (reserve the chopped/pulsed prawns in the bowl). Cook prawns 1–2 minutes per side until just opaque — they will finish cooking in the oven. Remove prawns to a plate, let cool slightly, then coarsely chop and return to the bowl with the reserved prawns.

To the prawn mixture bowl add the sautéed vegetables, cooked rice (or quinoa), lemon juice, smoked paprika, dried oregano, chopped parsley, salt and black pepper. Mix gently to combine. Stir in the grated Parmesan or shredded mozzarella and 2 tbs of the breadcrumbs (if using) to bind; the mixture should be moist but hold together. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Spoon the prawn filling into each pepper half, pressing lightly to pack the mixture and mounding slightly. Divide filling evenly among the 8 halves.

Mix remaining 2 tbs breadcrumbs (if using) with 1 tsp olive oil and sprinkle evenly over the tops of the stuffed peppers. Scatter a little extra cheese over each if desired.

Cover the baking dish loosely with foil and bake at 190°C (375°F) for 15 minutes. Remove the foil and continue baking for another 8–12 minutes until peppers are tender-crisp and the filling is heated through and golden on top. Internal temperature of prawns should reach 63°C (145°F) and they should be opaque.

If you prefer a more browned top, switch to broil/grill for 1–2 minutes at the end — watch closely to avoid burning.

Remove stuffed peppers from the oven and let rest 3–5 minutes. Sprinkle with the remaining chopped parsley and serve with lemon wedges for squeezing over the prawns.

Serve hot as a main with a simple green salad or crusty bread, or as a substantial appetizer. Leftovers will keep refrigerated in an airtight container for up to 2 days; gently reheat in a 160°C (325°F) oven until warmed through.