Classic Pesto and Prawn Stuffed Peppers

Serves 4. Preparation 15mins

Ingredients

4 large red peppers, halved and seeded
175g Buffalo Mozzarella cheese, drained and cut into 3cm cubes
200g cooked prawns
1 large avocado
4 tbsp Sacla' Classic
1 tbsp olive oil
salt and freshly ground black pepper
fresh basil leaves to garnish

Method

Place the peppers cust side up on the barbecue or grill and cook until soft (about 10 minutes).
Next fill the peppers with prawns, mozzarella and avocado.
Mix together the Sacla' Classic Pesto and olive oil and drizzle over the top of the peppers.
Sprinkle with salt and pepper. Return to the barbeque for five to ten minutes until the cheese starts to melt and the filling is hot.
Finally serve scattered with basil leaves.