Ingredients: Whole Wheat Brown Bread - slices, cup Sweet corn - steamed, Potato (Aloo) - boiled and diced small, Red Bell pepper (Capsicum) - finely chopped, Green Bell Pepper (Capsicum) - finely chopped, Onion - finely chopped, cloves Garlic - grated, teaspoon Red Chilli powder, tablespoons Tomato Ketchup, - to taste, - for baking, cheese - or cheese slices, Vegetarian diet
Instructions: To begin making the Baked Mini Bread Cups Recipe, preheat the Oven to 180 C and grease the Muffin Pan with butter.Heat a teaspoon of oil in a pan; add the onion and bell pepper and saute until lightly softened and golden. Once the bell peppers have a roasted aroma, add the ginger, garlic, corn and chopped potatoes. Stir fry on high heat for a couple of minutes, so the vegetables get roasted. Finally add the chili powder, tomato ketchup and stir well. Check the salt and chili and adjust to suit your taste and allow the filling to cool.The next step is to make the bread cups, fill and bake them in the oven. Trim the edges of the bread, flatten with the rolling pin a bit and press them into the greased muffin pans. You can optionally spray oil over the bread slices or leave them as it it. Spoon the potato filling mixture into each one of the bread cups.  Tear the cheese slices and place them on top of the filling. You can also optionally spread grated mozzarella cheese.Place the mini bread cups in the the preheated oven and bake for about 10 minutes until the sides of the bread becomes crisp and the cheese has melted.Once done, remove from the Oven, allow it to rest for a few minutes and serve.Serve the Baked Mini Bread Cups either for breakfast, an after school snack or even as an appetizer for parties.