- 6 really big squat red peppers
- 2 slim leeks, cleaned, & finely chopped.
- 150 gm king size prawns rinsed
- 6 heaped tbs. fresh organic breadcrumbs
- 3 tbs. grated Doddington cheese
- A little chopped fresh parsley for garnish
- 25gm organic butter
- 25gm organic white flour (plain)
- 200ml organic whole milk
- 1 clove fresh garlic (optional) crushed
- Good sized pinch ground mace/nutmeg
- Salt & Pepper to taste
Doddington Crusted Red Pepper with Creamed Leeks & Prawns
- Pre-heat the oven to gas 6/200C-
- In a mixing bowl combine the breadcrumbs and grated cheese.
- Trim off the tops, discard the seeds and sit the peppers on a lightly oiled baking sheet. Slice away the small amount of pepper around the base of the stem, chop finely, & set to one side.
- Steam the leeks and chopped pepper trimmings – 5 mins.
- In a heavy based pan melt the butter, remove from the heat and, using a wooden spoon, blend in the flour together with a small amount of the milk if necessary.
- Return the pan to the heat and slowly add the milk, mixing thoroughly & stirring continuously to obtain a smooth sauce. The sauce will thicken as it comes to the boil. Cook for a few minutes, continuing to stir.
- Turn off the heat and add the mace/nutmeg. Season to taste, add the crushed garlic if using. Stir in the cooked leeks and pepper trimmings.
- Using a metal spoon lightly stir the prawns into leek and pepper sauce.
- Fill the pepper shells almost to the top with the prawn and leek mixture.
- Heap the cheese & breadcrumbs over the top of the filled shells and bake for 15 – 20 mins. until the tops are well browned and crisp
- Scatter with chopped parsley and serve with lashings of creamy mashed potato and a large bowl of buttered spinach or cabbage. Or, if it is a very hot summer’s day, a large mixed salad.