Prawns, small: 20

Olive oil: 2 tbsp

Onions, chopped: 3

Ginger, chopped: 1″

Garlic, chopped: 6

Green chilies, chopped: 2

Salt to taste

Chicken mince: 250 gm

Coriander leaves, chopped: 2 tbsp

Black peppercorns: 1/2 tsp

Capsicum: 1

Red pepper: 1

Yellow pepper: 1

Cheese, grated: 1/4 cup

Chilli oil: 1 tbsp



  1. Take a blender, add the prawns & pulse to make a mince out of it.
  2. Remove into a bowl.
  3. Heat a pan, add olive oil & allow to warm.
  4. Add onions & lightly brown on moderate flame for 2-3 mins.
  5. Add ginger,  garlic & green chilies.
  6. Saute’ for 2 mins more.
  7. Season with salt & remove. Cool.
  8. Add chicken mince to the prawns mince & the cooled masala paste.
  9. Season with salt, black peppercorns & add coriander leaves.
  10. Shell capsicum, red & yellow pepper from the top.
  11. Stuff the mince mixture, cover the tops with cheese.
  12. Dribble with chilli oil.
  13. Preheat an oven at 240 deg C for 10 mins.
  14. Place the peppers onto a greased baking tray & bake in the preheated oven for 10-15 mins.
  15. Halve & serve hot.

NOTE: This is a super cool dish to be served on a hot summer night when you wish to soothe your palate. Enjoy!

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