Chicken And Prawn Pepper

Ingredients

•	Chicken mince	200 grams
•	Prawns (kolambi/jhinga),shelled and Devinne	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 saute 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. Smoother 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.