Instructions: Choose capsicums which can stand erect on their base, for easier cooking.

Cut top like a small lid. Keep stalks intact.

Run the bread in a dry mixie to form crumbs.

Put capsicums and tops in salty boiling water for 3-4 minutes.

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 sprinkle some water.

Cover with a loose lid or clingfilm (pierce for steam to pass).

Microwave on medium for 4 minutes.

Remove, add chilli, garlic, 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 and place lids back.

Microwave open for 2 minutes on high.

Stand covered for 3-4 minutes.

Serve hot with dinner rolls and ketchup.

Making time: 20 minutes

Makes: 4 servings

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