Seafood and Cheese Stuffed Bell Peppers, No Added Refined Sugar

Method

1. Peel half of the 200g black tiger prawns and dice them, then peel the rest but leave them whole with the tails on. Cut 100g squid into small pieces.
2. Season the shrimp and squid with 2 teaspoons seasoning powder, 1/2 teaspoon black pepper and 1/3 teaspoon paprika.
3. Cut the tops off the 3 bell peppers about 1cm below the stem and dice some of the trimmings. Dice 1/4 small onion and finely chop 20g thyme.
4. Make a roux: cook 2 tablespoons all purpose flour with 1 tablespoon unsalted butter until the mixture dries out and the raw flour smell is gone.
5. Fry the minced garlic in a little cooking oil until fragrant, add the onion and diced bell pepper and cook until fragrant, then tip out to cool.
6. Mix the cooked vegetables with the shrimp and squid, let it cool, then add 1 tablespoon Lean Mayo, the roux and the thyme and stir together.
7. Fill each bell pepper, arrange the whole prawns on top and scatter 50g shredded mozzarella around them.
8. Heat the oven to 180C and bake with top and bottom heat for 15 to 20 minutes, then switch to top heat only for another 5 minutes until the cheese melts and turns golden.

Tips

• Cooking the onion and bell pepper before mixing the filling takes away the raw bite.
• Top heat for the last 5 minutes browns the cheese while the peppers keep their shape.
• Cook the roux until the raw flour smell is completely gone, otherwise the filling turns grainy.
• Let the cooked vegetables cool fully before the Lean Mayo goes in, since heat splits the sauce.