Crafts and Life

6 large green capsicums
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1/2 teaspoon dried oregano
1 tablespoon Cajun seasoning
black pepper to taste
375g raw prawns, peeled and deveined
1 spicy sausage, diced
1 cup (220g) longgrain white rice
2 1/2 cups (625ml) chicken stock
1 cup passata
1 lemon – cut into wedges, for garnish (optional)
Tabasco sauce

Preparation method
 Prep: 15 minutes | Cook: 50 minutes | Extra time: 10 minutes

1.  Preheat oven to 160 degrees C. Grease a 20x30cm baking dish.
2.  Bring a large pot of water to a boil. Remove tops and seeds from capsicums and drop into boiling water 3 minutes. Drain on kitchen paper.
3.  Heat olive oil in a large, deep fry pan over medium heat. Gently cook onion until soft and then add garlic and season with oregano, Cajun seasoning and black pepper. Add prawns and sausage and cook until prawns turn pink. Stir in rice, and cook 1 minute. Pour in chicken stock and passata. Cook 15 to 20 minutes or until thick. Fill capsicums with stuffing mixture and place in baking dish.
4.  Bake for 15 to 20 minutes or until heated through. Serve with lemon wedges and Tabasco sauce.

Serves 6 – taken fron allrecipes.com.au