Thursday, Dec 20 2007

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Cheese Corn Capsicum

8-10 medium well rounded firm capsicums
3/4 cup corn kernels boiled
1/2 cup grated cheese
1" piece ginger ground to paste
5-6 green chillies ground to paste
2-3 flakes garlic ground to paste
1 tsp sugar
salt to tast
1 tbsp. oil

Method

Heat oil in a vessel, add all the grounded paste and fry for one minute. Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate. Keep aside.

Boil water in a large pan.

Slit the capsicum horizontally just below the stalk. Should resemble a jar with a lid. Scoop out the seeds. Place them in boiling water and simmer for 2-3 minutes.

Drain and put on kitchen towel to remove excess water.

Stuff the filling and cover with the caps. Secure with string. Place in casserole, dab with very little butter and bake in hot oven till tender. Remove strings and serve hot with garlic rolls or plain bread.

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