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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