Peppers Stuffed with Rice and Prawns in a White Sauce

Stuffed Peppers on the Plancha

We love growing peppers but often there is a surplus in the garden and this was developed as a way to use them - it is also a favourite!

Choose 4 medium sized Italiano peppers, either red or green, preferably reasonably straight (they are easier to stuff and cook).
Cut around the stalk of each pepper, then twist and pull the stalk out - it should take most of the seeds with it.

For the filling cook the rice in your usual way. We would place the rice in a saucepan and coat the rice with a little olive oil. Add 250ml of boiling water plus some Paella colouring/spice, and simmer very gently with a lid on for 15 - 20 minutes. The rice should be just cooked and all the water gone.

Make a small amount of thick white sauce in your usual way. We would add some flour to a little olive oil in a saucepan to make a roux, slowly add a little milk while storing, then add enough milk to make a creamy mixture, hopefully without lumps but don't worry too much. Add half a fish stock cube and gently bring to the boil to cook and thicken the sauce, then turn off the heat.
Stir the prawns into the sauce, followed by the rice.

Fill each of the peppers with this mixture. Place the peppers on a hot plancha or griddle with a little oil.
Turn the peppers frequently but don't worry if they turn black in places.

When the peppers are cooked and quite limp (usually after about 20 minutes by which time you will find the filling is piping hot) serve and enjoy.