1. Choose capsicums which can stand erect on their base, for easier cooking.
2. Cut top like a small lid. Keep stalks intact.
3. Run the bread in a dry mixie to form crumbs.
4. Put capsicums and tops in salty boiling water for 3-4 minutes.
5. Drain, dot with butter and keep aside.
6. In a microwave proof large bowl, place the butter.
7. Melt in microwave for 10 seconds.
8. Remove, add the washed kernels, peas, carrots and sprinkle some water.
9. Cover with a loose lid or clingfilm (pierce for steam to pass).
10. Microwave on medium for 4 minutes.
11. Remove, add chilli, garlic, paneer half the cheese, salt and bread crumbs.
12. Return to oven and cook on high for 2 minutes.
13. Stuff the mixture into the capsicums.
14. Sprinkle cheese on stuffing.
15. Sprinkle red chilli flakes.
16. Place lids back.
17. Microwave open for 2 minutes on high.
18. Stand covered for 3-4 minutes.
19. Serve hot with dinner rolls and ketchup.

Making time: 20 minutes
Makes: 4 servings