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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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 111 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 240.7mg||8 %|
|Potassium 304mg||8 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 22.7g|
|Protein 6.2g||9 %|
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Calories per serving: 219
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