Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Teacup | Garlic | Crushed |
| Half | Teacup | Cheese - Grated Cheddar | |
| Quarter | Teacup | Green Peas | |
| Half | Teacup | Corn Kernels | |
| 1 | Tablespoon | Butter | |
| 1 | Slices | Bread, White | Day old |
| 1 | Nos | Chillies, Green | Crushed |
| 4 | Medium | Capsicums - Green | firm |
| Little | Salt | to taste |
Method
- 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 mixer 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 chili, 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.
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