Corn Stuffed Capsicums Recipe
How to make Corn Stuffed Capsicums
Capsicums stuffed with a masaledar corn mixture, topped with cheese and baked. Now that's a clever side dish.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
Ingredients of Corn Stuffed Capsicums
- Oven Temp: 350F/180C
- 6 capsicums- medium and equal sized oil to brush the capsicums
- 1.5 cups whole grain corn - cooked
- 1 tsp ajwain
- 1.5 tsp salt or to taste
- 1 cup onions - chopped fine
- 1 tsp chilli powder
- 1 Tbsp maida
- 1 cup milk
- 3 cups grated cheese
- Coriander or any greens to garnish
How to Make Corn Stuffed CapsicumsHideShow Media
Slice the tops off the simla mirch neatly, and scoop out the seeds.
Prick the insides with a fork.
Brush inside out with the oil.
Heat a tablespoon of oil and add the ajwain and saute.
Add the onions and saute till a little pinkish.
Mix the corn, salt, chilli powder and maida.
Turn around till maida is slightly colored. Add the milk gradually, stirring all the time.
When it comes to a boil, simmer for a minute and take off the heat.
Mix in half the cheese.
Fill the capsicum cups with this mixture, top with the cheese and bake in a pre-heated oven for 25-30 minutes, till a very light brown.
You can also brown under a grill. Garnish with the greens and serve hot.