STUFFED PEPPERS WITH PRAWNS

This original recipe is perfect for summer dinners! Invite the sun at your table! Pair this delicious dish with a tasty Viognier, white wine from the South of France. Enjoy!

Preparation: 45 min; cooking time: 1 hour

Serving 4

4 big red peppers

1 lb. prawns, heads on

1 ¼ cup of rice

4 cups lobster bouillon

1 pinch of saffron

1 onion, peeled and diced

3 garlic cloves, peeled and minced

2 bay leaves

2 tbsp olive oil

Salt and pepper

Cut the stems of the peppers and take the seeds off. Keep the stems of the peppers.

Peel and deveined the prawns and take their heads off. Crush the heads and shells in a bowl.

Heat 1 tbsp of olive oil in a medium saucepan on high heat and color the heads and shells of the prawns. Reduce the heat to medium and add one bay leaf. Cook 5 minutes, stirring constantly.

Add the lobster bouillon and simmer 10 minutes. Strain the bouillon in a bowl.

Heat the other tbsp of olive oil in a large saucepan on medium heat. Add the onion, garlic and the other bay leaf. Cook 5 minutes until pale gold. Add the prawns, saffron and rice. Season the preparation with salt and pepper. Add half of the bouillon and reduce the heat to low. Simmer 20 minutes.

Preheat the oven to 430 F.

Stuff the peppers with the rice and prawns. Put the stems back on the peppers and place the stuffed peppers in a baking dish with the rest of the bouillon. Season with salt and pepper. Bake 20 minutes.

The peppers must be very tender.

Bon Appétit!