Ingredients

• 2 cups - cooked brown rice
• 250 gm - sweet corn kernels
• 6 - bell peppers, assorted
• 250 gm - hammour fillet
• 100 gm - low fat Cheddar cheese (grated)
• 1 tsp - dry basil leaves
• 3 tbsp - white bread crumbs
• 2 tbsp - Mozzarella cheese (grated)
• Salt to taste

How to Make Fish and Corn Bell Peppers

• Boil and flake the hammour fillet.
• Take a bowl and put the cooked rice in it.
• Now add the fish and the sweet corn.
• Gently fold in the grated Cheddar cheese.
• Mix in the dry basil leaves and salt.
• Now cut each bell pepper into two, lengthwise, and deseed it.
• Divide the fish and rice mixture into 12 portions.
• Fill each portion into half a bell pepper.
• Garnish with bread crumbs and Mozzarella cheese.
• Put it in the oven at 180 degrees C for 8-10 minutes or until hot and golden brown.
• Vegetarians can substitute fish with bean curd or cottage cheese.