Capsicum Cutlets

The name of this dish is quite deceiving, I didn’t know what to call this experiment. My youngest, who loves these, came to my rescue and suggested “Capsicum Cutlets”, as it sounds catchy, although these aren’t cutlets. They are, however, great snacks, especially with tea.

Ingredients:

• · 2 big capsicums (red or yellow are preferable and look better too!), washed and dried with their seeds removed and halved.
• · 1 small tomato, washed and chopped.
• · 1-2 small cloves of garlic, finely chopped.
• · 1 egg
• · 1 Tbsp basil leaves, fresh and chopped
• · 1 cup of corn
• · 1 Tbsp breadcrumbs
• · ¾ cups of cheddar cheese
• · 1 tsp oil
• · 1 green chillie
• · 1 zest of lemon
• · Salt and pepper to taste

The capsicums before they were baked

The capsicums, hollowed out

Method:

• · Steam the capsicum for about 5 minutes in a microwave steamer at full power (you know your microwave best)
• · Remove the capsicums from the steamer and keep them aside.
• · Oil a baking tray and coat the capsicums with oil as well.
• · In a bowl, mix all the other ingredients, but using only half of the cheddar cheese (3/8 cups)
• · Fill the capsicums with this mixture.
• · Top the filled capsicums with the remaining cheese.
• · Grill the capsicums for 5 – 7 minutes.
• · Good luck and god bless.