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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
- Easy
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 Capsicums
HideShow Media1.
Slice the tops off the simla mirch neatly, and scoop out the seeds.
2.
Prick the insides with a fork.
3.
Brush inside out with the oil.
4.
Heat a tablespoon of oil and add the ajwain and saute.
5.
Add the onions and saute till a little pinkish.
6.
Mix the corn, salt, chilli powder and maida.
7.
Turn around till maida is slightly colored. Add the milk gradually, stirring all the time.
8.
When it comes to a boil, simmer for a minute and take off the heat.
9.
Mix in half the cheese.
10.
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.
11.
You can also brown under a grill. Garnish with the greens and serve hot.