Prawns Stuffed Yellow Bell Peppers
The ultimate comfort food, Prawns Stuffed Yellow Bell Peppers blend flavors of creamy cream cheese and tender prawns. Perfect for a cozy dinner or entertaining guests, this dish is easy to make and is sure to impress. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 large yellow bell peppers
- 3 tablespoons unsalted butter
- 0.25 cup chopped shallots
- 0.25 cup unbleached all-purpose flour
- 1 cup cream cheese at room temperature
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound fresh shelled prawns vein removed and cut into large chunks
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
- 0.5 cup shredded Monterey jack cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Halve your yellow bell peppers lengthwise and remove the seeds and inner membrane.
- Blanch the halved bell peppers in boiling water for about 5 minutes, then drain and set aside.
- Melt 3 tablespoons of unsalted butter in a skillet over medium heat and sauté the chopped shallots until soft.
- Sprinkle in 1/4 cup of unbleached all-purpose flour and cook until bubbly.
- Remove the skillet from heat and add 1 cup of cream cheese, stirring until melted.
- Incorporate 1 teaspoon of fresh lemon juice, 1 teaspoon of Dijon mustard, and 2 tablespoons of flat-leaf parsley.
- In a separate frying pan, melt 1 tablespoon of unsalted butter and sauté 1 pound of fresh prawns until pink.
- Add another teaspoon of lemon juice and cook for another minute.
- Mix the sautéed prawns into the cream cheese mixture and season with salt and pepper.
- Spoon the filling into the halved bell peppers and sprinkle with 1/2 cup of shredded Monterey jack cheese.
- Bake for 30 minutes or until the cheese is bubbly and golden.
- Allow to cool slightly before serving.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the uncooked stuffed peppers. Just bake them straight from frozen, adding a few extra minutes to the cooking time.
- Tip 3: Serve with a fresh green salad or crusty bread to soak up the delicious filling.
- Tip 4: Consider garnishing with additional chopped parsley or a squeeze of lemon for a fresh touch.
- Tip 5: One stuffed pepper typically serves one person, so plan accordingly for your guests!