Paneer Stuffed Peppers

As I was thinking of what to stuff for the "Stuffed dishes" theme for BM, I decided I didn't want to make stuffed peppers since that was something I had made earlier and wanted to try something new. But when time came to cook, all I had in the fridge were some peppers and that prompted me to look for new variations of stuffed peppers. I finally ended up on this yummy looking paneer stuffed peppers recipe by Anjum Anand. I've never stuffed any veggie with paneer before and wanted to give this a try. The dish turned out amazing.

Paneer Stuffed Peppers

Luckily I made this dish when the weather was not too hot and I didn't mind the oven turned on. I made a few changes to the original recipe due to lack of ingredients and personal taste. Here's how I made it:

As I was thinking of what to stuff for the "Stuffed dishes" theme for BM, I decided I didn't want to make stuffed peppers since that was something I had made earlier and wanted to try something new. But when time came to cook, all I had in the fridge were some peppers and that prompted me to look fo...

Paneer Stuffed Peppers

Summary

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  • Courseside dish
  • Cuisinenorth indian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Large Peppers - large, cut in seeds & membrane out (I used green peppers, but any color peppers would be good too)
4
Paneer - block, grated (about 2-3cups grated)
½ of 14oz.
Onion - medium, chopped
1
Ginger+garlic paste
½tsp
Tomatoes - medium, chopped
3
Green peas
½cup
Mixed vegetables (I used frozen chopped carrots & corn)
½cup
Ground Coriander
2tsp
Red chili powder (or more to taste)
½ tsp
Garam masala
1½tsps
Turmeric
½tsp
Cumin seeds
1½tsps
Cream
¼cup
Salt
to taste
Cilantro - chopped

Steps

  1. Preheat oven to 375°F. Smear 1tbsp oil on the peppers and bake them in the oven on a foil covered baking sheet, cut sides up until almost tender, about 20 minutes.
  2. In the meantime, heat 2tbsp oil in a saute pan and add cumin seeds. Once the seeds start to splutter add the onions and cook on medium flame until lightly browned around the edges.
  3. Add ginger + garlic paste and cook for another minute.
  4. Next add the tomatoes, peas, veggies, red chili powder, garam masala, ground coriander and salt. Cover and cook on medium-low flame until tomatoes get mushy, about 10-12 minutes.
  5. Next add the grated paneer. Add water if the mixture looks too dry, simmer the mixture for 2-3 minutes.
  6. Next add cream and simmer until heated through.
  7. Once the peppers are cooked, remove from the oven and set aside to cool a little bit.
  8. Increase the oven temperature to 425°F.
  9. Stuff the peppers with the paneer mixture and bake them until the paneer is lightly golden and the peppers are browned around the edges.
  • Serve along with basmati rice for a simple, yet sophisticated meal.
Paneer Stuffed Peppers

We had our stuffed peppers with some corn rice.

Sending these Paneer stuffed Peppers over to this month's edition of Dish it out - Tofu~Paneer & Peppers, being hosted by Usha @ My Spicy Kitchen.

Lets check out what my fellow marathoners have cooked up for BM# 18.

Paneer Stuffed Peppers
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