| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch1 | 1 | servings | |
INGREDIENTS
| 4 | md | Capsicums; firm |
| 1/2 | c | Corn kernels |
| 1/4 | c | Peas |
| 1/2 | c | Cheese grated |
| 1/2 | ts | Garlic crushed |
| 1 | Green chilli crushed | |
| 1 | sl | Dayold bread |
| 1 | tb | Butter |
| Salt to taste |
INSTRUCTIONS
Choose capsicums which can stand erect on their base, for easier cooking. Cut top like a small lid. Keep stalks intact. Run the bread in a dry mixie to form crumbs. Put capsicums and tops in salty boiling water for 3-4 minutes. Drain, dot with butter and keep aside. In a microwave proof large bowl, place the butter. Melt in microwave for 10 seconds. Remove, add the washed kernels, peas and sprinkle some water. Cover with a loose lid or clingfilm (pierce for steam to pass). Microwave on medium for 4 minutes. Remove, add chilli, garlic, half the cheese, salt and bread crumbs. Return to oven and cook on high for 2 minutes. Stuff the mixture into the capsicums. Sprinkle cheese on stuffing and place lids back. Microwave open for 2 minutes on high. Stand covered for 3-4 minutes. Serve hot with dinner rolls and ketchup. Making time: 20 minutes Makes: 4 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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