Prawn and Fish-stuffed Piquillo Peppers




  • 1 small white fleshed onion, peeled and finely diced
  • olive oil
  • 80g white fish meat, diced (monkfish, snapper or hapuka)
  • 50g prawn tail meat, diced
  • 80ml cream
  • 4 whole piquillo peppers (from a can)
  • 15g grated Manchego cheese


Wine match - Durbanville Hills 2011 Pinotage. Rich fruity character fills the mouth, backed by silky tannins and raspberry and Red Cherry flavours.

Preheat oven to 200°C.

Sauté the onion in a little olive oil until just beginning to colour. Add the fish and prawns and cook gently until almost cooked through. Add 1 tablespoon cream and cook until fully reduced. Season.

Gently stuff this filling into 2 of the peppers then sit them in an ovenproof dish with their peaks facing up like upended ice-cream cones.

For the sauce, thinly slice the remaining peppers and bring to a boil with the remaining cream, then purée and pass through a sieve. Pour this sauce over the peppers and sprinkle with the grated cheese.

Bake in the oven until the cheese is crunchy.