Cheese Corn Capsicum

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.