|
Ingredients
|
Quantity
|
|
Capsicums
|
4 medium
|
|
Corn kernels
|
½ cup
|
|
Peas
|
¼ cup
|
|
Cheese grated
|
½ cup
|
|
Garlic crushed
|
½ tsp
|
|
Green chilli crushed
|
1
|
|
Dayold bread
|
1 slice
|
|
Butter
|
1 tbsp
|
|
Salt
|
to taste
|
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.
