Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        capsicums -- firm
     1/2  cup           corn kernels
     1/4  cup           peas
     1/2  cup           cheese grated
     1/2  teaspoon      garlic crushed
   1                    green chilli crushed
   1      slice         dayold bread
   1      tablespoon    butter
                        salt to taste

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