Saturday, 14 July 2012

Cheesy Corn Pepper Cups

Here is a simple dish that I created this evening, for my daughter who likes to buy and eat Bell Peppers for their color but does not like the taste too much. So to make it appealing and nutritious I came upon this idea and called it "Cheesy Corn Pepper Cups".
Whether red, orange, yellow or green, these Bell peppers yield the highest concentration of antioxidants . One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C—way ahead of citrus. Red peppers stand out as one of the few foods that lowers the risk of various cancers.
Regardless of their exterior, all bell peppers share a healthy dose of fiber, which helps lower cholesterol and ward off colon cancer. They also have vitamin B6 and folic acid that protect blood vessels from damage. Plentiful A and C vitamins boost immunity and guard against a range of ailments, including heart disease, diabetes, arthritis.

Serves 2
Bell Peppers - 2 - any color - I have used red and yellow
Sweet corn - 1 cup
Cheddar cheese - grated - 1 cup
Oregano - 1 tsp
Butter - 1 tbsp
Salt - 1 tsp
Olive oil - 2 tsp
Mint leaves - to garnish
Pepper - to garnish

Par-boil the sweet corn for about 5-10 minutes. Drain and keep aside.
Saute' the corn in a pan along with butter and oregano for about 3-5 minutes.
Now cut the bell peppers into halves to form cups.

Now insert them into boiling hot water for exactly 2 minutes so that they are lightly cooked but still crunchy.
Grate the cheese and keep aside.
Now start the stuffing.
Stuff each Pepper cup with saute'd corn and top them with cheese.

Now take a shallow heavy bottomed pan, add olive oil, keep on low heat and slowly keep the stuffed peppers and cover and fry for about 5 minutes.
Alternately you could grill them in an oven for 5-10 minutes.
A lovely healthy snack is ready.
Can also be served as starter in Dinner parties.

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