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Heat oil in a vessel, add all the grounded paste and fry for one minute. Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate. Keep aside. Boil water in a large pan. Slit the capsicum horizontally just below the stalk. Should resemble a jar with a lid. Scoop out the seeds. Place them in boiling water and simmer for 2-3 minutes. Drain and put on kitchen towel to remove excess water. Stuff the filling and cover with the caps. Secure with string. Place in casserole, dab with very little butter and bake in hot oven till tender. Remove strings and serve hot with garlic rolls or plain bread.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 210 (67%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 45.2mg||14 %|
|Sodium 714.7mg||25 %|
|Potassium 164.7mg||4 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.9g|
|Protein 10.4g||15 %|
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Calories per serving: 315
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