Description
Mini sweet peppers filled with a flavorful paneer stir-fry and topped with a vibrant pea chutney. A delightful two-bite appetizer, perfect for warm gatherings.
Ingredients
Units
- 1/2 pounds (227 g) mini sweet peppers
- 4 oz (113 g) paneer cheese
- 1 tablespoon oil
- 1 small shallot
- 1 inch ginger piece
- 3 garlic cloves
- 2 Indian green chills
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/3 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Salt
- 1/3 cups (79 ml) blanched green peas
- 3 tablespoons yogurt
- 3 tablespoons cilantro leaves
- squeeze of lemon
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a cookie sheet pan.
- In a pan under medium-high heat, place 1 tablespoon of oil. When hot, add cumin seeds. When seeds start to brown, add shallot. Turn heat to medium and cook until translucent. Add garlic, green chili, and ginger. Fry for 30 seconds, mixing until fragrant. Add coriander powder, turmeric, and garam masala; mix well. Fry for a few seconds. Add a few drops of water if needed. Add paneer cheese and mix well. Sauté paneer for a few minutes. Add salt to taste and turn off heat.
- Layer halved sweet mini peppers on the greased cookie sheet pan. Fill pepper halves with paneer stir-fry using a teaspoon. Bake in the preheated oven for 15 minutes, until peppers are soft and slightly dried on top.
- Meanwhile, in a food processor or blender, combine peas, cilantro, and yogurt. Puree and transfer to a bowl. Add lemon juice and salt to taste.
- Line a plate with the baked peppers and drizzle with the green peas chutney. Serve immediately.
Notes
- For optimal flavor, use fresh paneer cheese. If using pre-packaged, ensure it’s not overly dry.
- To prevent the peppers from becoming soggy, ensure they’re patted dry before filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 4
- Protein: 10
- Cholesterol: 20