INGREDIENTS:

1 cup fresh or frozen sweet corn

1/2 cup edamame

1 tablespoon corn oil or canola oil

5 pieces of fenugreek

1/4 teaspoon ajwain seeds

3 curry leaves (optional)

Salt to taste

1 teaspoon crushed cumin seeds

3 bell peppers, different colors, 2 big pieces from each (6 pieces in total), washed and dried well

1 green chili, washed and cut into very small pieces, (optional)

1 tablespoon fresh lemon juice

1/4 cup coriander leaves, washed and cut very small

METHOD:

1. Preheat the oven to 350 F.
2. Crush the corn and edamame.
3. Put a pan with the oil over low heat and let it get hot. Fry the fenugreek seeds, ajwain seeds, and curry leaves until they become golden brown (about 5 seconds). Add in the corn and edamame and mix well. Put in the salt and mix. Cook for 3-4 minutes, but don’t burn/overcook. Add the cumin, green chili (optional), and lemon juice. Mix well and let it cook for another 1-2 minutes. Mix in the cut coriander leaves.
4. Adjust the salt and lemon juice to your taste. Then, stuff the peppers.

1. Put parchment on a baking tray and put the pepper on. Bake for 15-20 minutes or until the peppers become soft and tender.

2. Serve hot.

This is the final product.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.