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

Method:

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

Recipe courtesy of Saroj Kering