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4 - medium-sized, firm capsicums
1/2 cup - corn kernels
1/2 cup - peas
1/2 cup - cheese, grated
1/2 tsp - garlic, crushed
1 - green chilli, crushed
1 slice - day-old bread
1 tbsp - butter
salt to taste
How to Make Capsi-cups
Cut top off like a small lid. Keep stalks intact.
Run the bread in a dry mixie to prepare crumbs.
Put the capsicums and their tops in salty boiling water for 3-4 minutes.
Drain, blot with butter and keep aside.
Place the butter in a microwave-safe large bowl. Melt the butter in a microwave for 10 seconds. Remove, add the washed kernels and peas and sprinkle some water.
Cover the bowl with a loose lid or a cling film (pierce for steam to pass). Microwave on medium for 4 minutes.
Remove, add chilli, garlic, half the cheese, salt and the bread crumbs.
Put the bowl back into the microwave and cook on high for 2 minutes.
Stuff the mixture into the capsicums.
Sprinkle cheese on the stuffing and place the lid back.
Microwave in open for 2 minutes on high.
Let it stand, with the lid covered, for 3-4 minutes. Serve hot with dinner rolls and ketchup.
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