Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Serving : 3-4 members
Description
Baked sweet Romano peppers filled with cheesy prawns . These sweet Romano peppers were gifted to me by my friend meera aboo thamby , all the way from U.K . I have seen these peppers only in magazines and on the telly . These peppers were there in my fridge for quite some time and I nearly forgot about it . 2 days back with my cleaning spear found these and made up my mind to use them .Not knowing how it would taste or what to cook with it ???
Did ask baby ( meera ) what she does with it ? Her answer was she uses this instead of capsicums in every thing possible . I just didn’t have the heart to use these lovely peppers for sides , wanted them to line our stomaches as a main course or a meal in itself . Came up with an idea of stuffing and baking the peppers . To be on the safer side made up my mind to stick to the white cheesy sauce as it always raises eye brows where ever served . Had prawns in hand so made a filling with prawn and cheesy white sauce . A million doubts in mind while prepping for the dish like should I marinate the peppers with salt and some Harissa ? Will the peppers be hot or bland ? What flavour will it have ? Will this cheesy sauce go well with it ? Or should I opt for a pesto sauce ? I just pushed away all these doubts , cleared my mind and stuck to my guts of the first choice and went ahead . Half way through , I am being invited to my in – laws place for lunch as its my father – in – laws birthday . Went for lunch with this dish and my father – in – law just loved it . Do you need a better reason to celebrate these all in one meal that helped to leave a mark in your memory and sure to spark conversations there after . The peppers were soft and sweet ( dum me !! its called sweet pepper and i had so many doubts about the flavour and taste ) with the cheesy prawn sauce topped looked rustic and had the wow factor written all over it . Every bite just oozed out with a burst of flavours and did keep my self reminded that my heart doesn’t burst because of this fatty culprit :-))
Ingredients
Ingredients | Quantity |
|---|---|
| Butter | 50 grams |
| Flour ( maida ) | 1 tablespoon |
| Green chillies | 2 chopped |
| Tomato | 1 chopped |
| Milk | 1 cup |
| Dried oregano | 1 /4 teaspoon |
| Mushrooms | 1 packet sliced ( optional , tastes good with and without the mushrooms . ) |
| Prawns | 1/2 kg cleaned |
| Onion | 1 big chopped |
| Garlic | 1 teaspoon chopped |
| Crushed pepper | 1 teaspoon |
| Cheese slice | 4 |
| Crushed chilli flakes | to taste |
| Salt | to taste |
| Mozzarella cheese | to garnish |
| Mixed dried herbs basil thyme oregano dill | a pinch each ( optional ) |
| Sweet Romana pepper | 2 ( cut into equal 2 portions horizontally |
| deseeded and washed or red bell peppers / capsicums | 2 cut at the top with the stem to get a lid , de - seeded and washed |
Method
- Cook cleaned prawns with salt and pepper to taste . ( I pressure cook it for one whistle with very little water ) . Heat butter , sauté onions to brown .
- Add the sliced mushrooms ,green chillies , garlic and tomato . Top with cooked prawns ( if any water is there in the cooked prawns pour it along ) ,
- chilli flakes and toss well . Add flour and cook till raw smell goes for a few minutes .
- Add milk , keep stirring to get a saucy consistency . Add cheese slices and oregano . Remove from heat . Cool down to room temperature.
- Deseed and wash the sweet peppers or red capsicum . Fill in with prawn filling and bake in a preheated oven at 180 degree Celsius for 10-12 minutes .
- Remove top with grated mozzarella cheese and dried mixed herbs (optional ) and bake again until the cheese melts . Serve hot with garlic bread or as it is .
