Cut capsicums into halves, remove the seeds and white ribs.
Melt the butter, saute garlic, onion and oregano.
Add chicken, corn, egg and 1/2 the cheese. Add salt and pepper to taste.
Fill the capsicum halves with chicken mixture. Sprinkle remaining cheese on top.
Dot with butter. Place on a microwave safe plate, cover with another plate, and microwave on high for 8-10 mins till the capsicum is soft and the filling is set.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.