Ingredients

• 4-5 firm capsicums
• 1/2 cup - corn kernels (boiled)
• 1/4 cup - grated cheese
• 1/2 inch piece ginger (ground to a paste)
• 2-3 green chillies (ground to a paste)
• 1-2 cloves of garlic (ground to a paste)
• 1/2 tsp - sugar
• salt to taste
• 1/2 tbsp - oil

How to Make Cheese Corn Capsicum

• Heat oil in a vessel, add all the pastes and saute for a minute.
• Add the corn, cheese, sugar and salt.
• Mix well, and saute till all the water evaporate.
• Remove from heat and keep aside.
• Boil water in a large pan.
• Slit the capsicums horizontally, just below the stalk (they should resemble a jar with a lid).
• Deseed the capsicums.
• Drop them in boiling water and simmer for 2-3 minutes.
• Drain and place on a kitchen towel to remove excess water.
• Stuff the capsicum with the filling and cover with the caps.
• Secure with a piece of string.
• Place on a baking tray, dab with a little butter and bake in a hot oven till tender.
• Discard strings and serve hot with garlic rolls or plain bread.