1 Preheat oven to 350°. Halve the peppers lengthwise and remove seeds and membrane.
2 Blanch for 5 minutes in boiling water, drain and set aside.
3 Melt 3 tablespoon butter and sauté the shallot until soft. Sprinkle with flour and cook until bubbly.
4 Remove from the heat and add the cream cheese. Cook and stir over low heat until all incorporated. Add lemon juice, mustard parsley.
5 In a small frying pan add 1 tablespoon of butter and sauté the prawns until light pink. Add 1 teaspoon lemon juice and cook over medium heat for another minute.
6 Add the prawns to the cream cheese mixture and mix well. Season with salt and pepper.
7 Spoon into pepper shells and sprinkle with cheese.
8 Bake for 30 minutes or until heated through and cheese is bubbly.
