About this recipe:A Cajun twist on a classic stuffed green pepper, with smoked sausage, prawns and Cajun seasoning. Use smoked sausage if you can, otherwise a spicy Italian or chorizo sausage will work a treat.
6 large fresh green peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Cajun seasoning
black pepper to taste
350g (12 oz) prawns, peeled and deveined
1 spicy sausage, diced
200g (7 oz) uncooked long-grain white rice
600ml (1 pint) chicken stock
225g (8 oz) passata
1 lemon - cut into wedges, for garnish (optional)
hot pepper sauce
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Method Prep:15min › Cook:50min › Extra time:10min › Ready in:1hr15min
Preheat oven to 160 C / Gas mark 3. Grease an 20x30cm (8x12 in) baking dish.
Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on kitchen roll.
Heat olive oil in a large, deep frying pan over medium heat. Sauté onion until translucent. Stir in garlic, and season with oregano, Cajun seasoning and black pepper. Stir in prawns and sausage, and cook until prawns turn pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken stock and passata. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
veryyy tasty! packed full of flavour and a nice thick texture makes for amazing comfort food. used risotto instead of the rice and melted some smoked and cheddar cheese with bread crumbs on the top and stuck it under the grill to crisp, yummy! - 04 Jan 2012