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Cheese Corn Capsicum

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CATEGORY CUISINE TAG YIELD
Dairy Bawarch1 1 servings

INGREDIENTS

8 md Well rounded firm capsicums; (8 to 10)
3/4 c Corn kernels boiled
1/2 c Grated cheese
1 1 inch piece ginger ground to paste
5 Green chillies ground to paste; (5 to 6)
2 Flakes garlic ground to paste; (2 to 3)
1 ts Sugar
Salt to tast
1 tb Oil

INSTRUCTIONS

Heat oil in a vessel, add all the grounded paste and fry for one
minute. Add the corn, cheese sugar and salt. Stir well, let all the
wateriness evaporate. Keep aside.
Boil water in a large pan.
Slit the capsicum horizontally just below the stalk. Should resemble
a jar with a lid. Scoop out the seeds. Place them in boiling water
and simmer for 2-3 minutes.
Drain and put on kitchen towel to remove excess water.
Stuff the filling and cover with the caps. Secure with string. Place
in casserole, dab with very little butter and bake in hot oven till
tender. Remove strings and serve hot with garlic rolls or plain bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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