Petitchef

Corn and methi stuffed bell peppers

Other
6 servings
30 min
1 day 6 h
Easy

Ingredients

6

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.

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Questions:




Comments:

15/12/2011

This is something very creative with corn and what is that other thing? Methi .Never seen that.

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15/12/2011

Nice, but it looks like turds, like it has come out of someones ass

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