Ingredients

• 4 - medium capsicums, firm
• 1/2 cup - corn kernels
• 1/4 cup - peas
• 1/4 cup - finely chopped carrot
• 1/4 cup - crumbled paneer
• 1/2 cup - cheese, grated
• 1/2 tsp - garlic, crushed
• 1 - green chilli, crushed
• 1/4 tsp - red chilli flakes
• 1 slice - day old bread
• 1 tbsp - butter
• Salt to taste

How to Make Capsicum Royal Rounds

• Choose capsicums with a flat base so as they stand erect. Cut tops like small lids retaining the stalk
• Run the bread in a dry mixie to form crumbs.
• Put capsicums and tops in salty boiling water for 3-4 mins
• Drain, dot with butter and keep aside.
• In a microwave proof large bowl, place the butter.
• Melt in microwave for 10 seconds.
• Remove, add the washed kernels, peas and carrots and sprinkle some water.
• Cover with a loose lid or cling film (pierce, for steam to pass).
• Microwave on medium for 4 minutes.
• Remove, add chilli, garlic, paneer, half the cheese, salt and bread crumbs.
• Return to oven and cook on high for 2 minutes.
• Stuff the mixture into the capsicums.
• Sprinkle cheese on stuffing.
• Sprinkle red chilli flakes.
• Place lids back.
• Microwave open for 2 minutes on high.
• Cover and keep aside for 3-4 minutes.
• Serve hot with dinner rolls and ketchup.