Paneer Stuffed Peppers

Veggies 200 Last Update: Feb 05, 2022 Created: Feb 01, 2022
Paneer Stuffed Peppers
  • Serves: 4 People
  • Prepare Time: 30Min.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium
Print

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be simply served with flatbread, over quinoa, or in a quesadilla. Searing the paneer adds a slight smokiness to the sauce. This creamy cheese is ideal because it does not melt completely—crumbling it ensure a satisfying texture.

Ingredients

Directions

  1. Sauce:
  2. Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
  3. Add onion, garlic, jalapeno, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15–20 minutes.
  4. Peppers and assembly:
  5. Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25–30 minutes.
  6. Transfer stuffed peppers to plates and top with cilantro.

Paneer Stuffed Peppers



  • Serves: 4 People
  • Prepare Time: 30Min.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be simply served with flatbread, over quinoa, or in a quesadilla. Searing the paneer adds a slight smokiness to the sauce. This creamy cheese is ideal because it does not melt completely—crumbling it ensure a satisfying texture.

Ingredients

Directions

  1. Sauce:
  2. Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
  3. Add onion, garlic, jalapeno, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15–20 minutes.
  4. Peppers and assembly:
  5. Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25–30 minutes.
  6. Transfer stuffed peppers to plates and top with cilantro.

You may also like

Newsletter

Sign up to receive email updates on new recipes.