Green or Red or Yellow Bell Peppers, big – 6
Oil- 2 tsp
For the filling
Carrots, finely chopped – ¼ cup
French Beans, finely chopped – ¼ cup
Peas, frozen or boiled – ¼ cup
Sweet Corn kernels – 2 tbsp
Salt – 1 tsp
Pepper powder – ¼ tsp
Grated Cheese – 2 tbsp
For the White Sauce
Flour – 2 tbsp
Milk – 1 cup
Butter – 3 tbsp
Firstly, prepare the white sauce. In a saucepan, add butter and slightly sauté the flour. Add milk. Keep stirring constantly to avoid lumps. As it thickens, remove from flame and set aside.
Combine all the vegetables along with salt and pepper. Add white sauce to the vegetables (if you do not have time to prepare the white sauce, you can substitute with mayonnaise).
Cut the top portion of the bell peppers. Also slice thinly at the bottom too, so that it stands on your baking tray. Brush the outer skin of the bell peppers with oil. Fill the stuffing slowly, by pressing down with a spoon. Level till the brim and sprinkle grated cheese. Repeat the procedure with all the bell peppers.
Preheat your oven at 180o. Set all the filled bell peppers on the baking tray. Bake for about 15 minutes. (Tip: Add water at the bottom of your baking tray up to 1 cm height. This will ensure that your bell peppers are well cooked.
Do not worry if you do not own an oven. You can cook it the regular way. Place all the bell peppers in a deep frying pan. Dribble oil on all sides and cover with a lid. Cook on a slow flame. You can always check the readiness by opening the lid.
You can have the same filling and stuff into your tomatoes too. Any leftover chicken from the previous night can be minced fine, spiced up and used as a filling too.