Paneer-Stuffed Peppers

I’m not always a fan of stuffed vegetables.   They can sometimes end up tasting a little bland.   However, I was really impressed with these ones, adapted from Anjum’s New Indian.  What really makes them tasty is the paneer and the Indian spices – coriander, cumin and garam masala.   Quite a typical combination but very very tasty.  It was the first time I’d actually cooked anything with paneer in and it was a good choice for a first time.  Next time I’ll have to try another of my favourite paneer dishes – Spinach and paneer.

I am linking this to Cook’s Joy’s Dish it Out event, hosted by My Spicy Kitchen

Ingredients – serves 2 as a main meal or 4 as a starter

2 red or green peppers

100g paneer

1/2 small onion, diced

1 large tomato, diced

Small knob ginger, finely diced

1 tbsp frozen peas

2 spring onions

1 small green chilli pepper, sliced

1/2 tsp cumin powder

1/4 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

How to make Paneer-Stuffed Peppers

1. Bake the peppers in the oven for about 20 minutes.

2. While the peppers are baking, cook the onion in a saucepan with a little oil. When soft, add the rest of the vegetables and the spices.  Cook for about 10 minutes.

3. Stir in the paneer.  Make sure it is coated in the vegetable mixture.   If it is very dry,  add a little water.  Simmer until the liquid has been absorbed again.

4. Divide the filling between the peppers and serve.

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