Preparation:
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 |
