Served with a side of rice, these colorful stuffed peppers make for a satisfying vegetarian dinner.
By Kathy Gori
Indian cuisine calls for stuffing peppers with a variety of things, from potatoes to paneer and everything in between. I decided to stuff mine with paneer and some assorted vegetables. Since tomatoes are at their peak right now, I included them along with green beans, onions and peas. I used frozen peas but fresh would be even better. Nearly any sort of vegetable you choose can be substituted or added to this mix. This is a very simple dish that can go from the fridge to the table in about an hour and is cheap cheap cheap to prepare.
Indian Peppers Stuffed with Paneer Cheese
- Total Time: 1 hour 30 mins
- Yield: 2-4 1x
Description
Served with a side of rice, these colorful stuffed peppers make for a satisfying vegetarian dinner.
Ingredients
- 4 Bell Peppers cut in half, with the seeds removed
- 4 Tbs of vegetable oil
- 1 onion finely chopped
- 1 and 1/4 tsp of cumin seeds
- 3 fresh tomatoes chopped
- 2 tsp finely chopped fresh ginger
- 3 oz of fresh green beans washed and chopped
- kosher salt to taste
- 1/2 tsp of Kashmiri chili
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 and 1/2 tsp garam masala
- 9 oz fresh paneer cheese (crumble it)
- 5 Tbs whipping cream (optional)
- 1/2 cup frozen or fresh peas
- 1/2 cup chopped fresh cilantro
- ground black pepper to taste
- 1/2 cup water
Instructions
- Preheat the oven to 375 degrees.
- Cut the tops off of the peppers.
- Halve them and scoop out the seeds.
- Place the halved bell peppers on a cookie sheet and drizzle them with 1 Tbs of the vegetable oil.
- Bake them in the oven for about 25 minutes or until they’re soft.
- When the peppers are done, take them out and set them aside.
- Meanwhile fix the stuffing.
- Add the rest of the vegetable oil to a skillet or kadhai.
- When the oil is hot toss in the cumin seeds.
- In about 1/2 minute or so they’ll start to sizzle and get fragrant.
- Add in the chopped onion and let it cook down for about 4 minutes or so. When it starts to turn a golden brown, add in the green beans, tomatoes, ginger and peas.
- Stir them around and add in the turmeric, Kashmiri chili, salt, garam masala and ground coriander.
- Simmer everything together for about 15 minutes. Its done when the tomatoes have softened and turned pulpy.
- Add in the crumbled Paneer Cheese and 1/2 cup water.
- Mix everything together well. Simmer it all for about 3 minutes.
- Add in the whipping cream if you’re using it.
- Give the dish a few grinds of black pepper, it’s up to you.
- When the mixture is all heated through add in the chopped cilantro.
- Give it another 5 minutes or so on simmer. You can add in more water by the tablespoon if you need it to keep the sauce from drying out. The Paneer cheese is going to absorb a lot of the liquid but I found that having added the cream, I didn’t need to add any more water.
- Preheat your grill to the highest setting.
- Brush a bit of oil on the grate to keep the peppers from sticking.
- Fill the baked pepper halves with the Paneer vegetable stuffing.
- When the grill is hot, place the stuffed peppers on it and grill them until the Paneer vegetable mixture starts to brown.
- This is not a terrific picture as the heat was so intense, but it only took a few minutes and I was ready to plate them up.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main
I made this receipt and really loved it