JIM'S CHICKEN AND PRAWN PEPPER

JIM'S CHICKEN AND PRAWN PEPPER  Yellow and green bell peppers stuffed with a chicken and prawn mixture topped wirh cheese and baked.  Preparation Time : 1/2 an hour Cooking Time : 10 minutes Servings : 4

INGREDIENTS Chicken mince 200 grams Prawns (kolambi/jhinga), shelled and deveined 15-20 Green capsicum, halved and seeded 2 medium Red capsicum, halved and seeded 2 medium Yellow capsicum, halved and seeded 2 medium Oil plus to shallow fry 2 tablespoons Shallots, chopped 2-3 cups Ginger, chopped 1 inch piece Garlic, chopped 5-6 cloves Green chilli, chopped 1-2 Salt to taste Fresh coriander leaves, chopped 2 tablespoons Black peppercorns, crushed to taste Cheese, grated 1/2 cup Chilli oil as required

METHOD Mince the prawns. Heat oil in a pan, add chopped shallots, ginger, garlic, green chillies and sauté for two minutes. In bowl mix together chicken mince, prawn mince, onion mixture, salt, chopped coriander leaves and crushed peppercorns. Put this mixture over the halved capsicums and spread evenly. Smoothen the surface with wet hands. You can also make quenelles from the chicken mixture. Shape into quenelles using two tablespoons and cook in three cups of boiling water. Drain. Preheat oven to 240C. Top the prepared capsicum halves with crushed peppercorns. Add grated cheese to a few. Heat oil in a pan, place a few stuffed capsicums and cook for a few minutes. Turn and drizzle a little chilli olive oil and cook till done. Or place them in a greased tray, drizzle a chilli olive oil and bake in the preheated oven at 240C till done. Or place the stuffed capsicums in a microwave plate, drizzle chilli olive oil over and cook at Microwave HIGH (100%) for one and a half minutes. When done, cut each stuffed capsicum piece into shapes of your choice and serve.