Corn and methi stuffed bell peppers

Ingredients

• 1.5 lbs super sweet bell peppers
• 1 bunch fresh methi (fenugreek leaves)
• 1/2 cup chopped onion
• 1.5 cups corn kernels
• 1 medium potato chopped, same size as corn kernels
• 175 gm cheese of your choice
• 3green chillies chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp ginger chopped
• 1 tsp garam masala powder
• 2 tbsp oil + for brushing
• 3/4 cup crushed corn flakes or bread crumbs

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Preparation

• Wash and dry the peppers. Remove stems and the seeds with a sharp knife. Tear off the leaves from methi and wash them well. Chop methi, and keep besides other things that are already chopped.
  
  Heat oil in pan. Cook chopped onion in it until translucent. Add chopped potato and ginger. Cook on medium heat. When they become tender add chopped methi leaves and green chillies; cook till water dries up. If the potatoes are not cooked add 2 tbsp water and cook further
• Next add garam masala, salt and cook for another 1-2 minutes. Remove from flame and let it cool for 10 minutes. Add cheese and crushed corn flakes. Mix the mixture well. The ready mixture will be about 2 cups and enough for 1.5 lbs peppers.
  Pre heat the oven at 350 degrees F. Fill the mixture in the peppers and arrange them in a baking tray. Brush the peppers with little oil and bake them for 25- 30 minutes or until done. Mine got little over done. Eat them as you wish. I served with rice and spiced kidney beans.