Best 2 Paneer Stuffed Peppers Recipes

**Discover a Culinary Symphony of Flavors: Explore a World of Stuffed Peppers Delights**

Embark on a culinary journey with our tantalizing collection of stuffed pepper recipes, a symphony of flavors that will delight your taste buds. From the classic combination of ground beef and rice to the innovative fusion of paneer and vegetables, our recipes offer a diverse range of culinary experiences. Dive into the vibrant world of stuffed peppers, where each bite promises a harmonious blend of textures, colors, and aromas. Indulge in the comforting warmth of traditional stuffed peppers, or venture into uncharted territory with unique and inventive variations. Let your creativity shine as you explore our carefully curated selection of recipes, each promising a culinary adventure like no other.

Let's cook with our recipes!

PANEER-STUFFED PEPPERS

Paneer-Stuffed Peppers image

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

Provided by Rachel Gurjar

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Nonstick vegetable oil spray
4 red or yellow bell peppers, halved through stem end, ribs and seeds removed
Chopped cilantro (for serving)

Steps:

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.
Add onion, garlic, jalapeño, 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.
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.
Transfer stuffed peppers to plates and top with cilantro.

ROMANO PEPPERS STUFFED WITH PANEER & PEAS

Romano peppers stuffed with paneer & peas image

Sweet, juicy Romano peppers are ideal for filling as this Indian-influenced dish so tastily proves

Provided by Deena Kakaya

Categories Dinner, Main course

Time 35m

Number Of Ingredients 7

Ingredients

2 tbsp vegetable oil
¼ tsp each mustard seed and turmeric
1 tsp each cumin seeds, paprika, ground coriander and ground cumin
225g paneer cheese, cut into 2cm cubes
100g frozen peas , defrosted
1 tomato , diced
2 Romano peppers

Steps:

Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').

Nutrition Facts : Calories 563 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 4.16 milligram of sodium

Tips:

To make the perfect bell pepper, choose firm and vibrantly colored peppers with smooth skin and no blemishes.
If you don't have an oven-safe skillet, you can use a regular skillet and transfer the stuffed peppers to a baking dish before baking.
To prevent the peppers from drying out, add a small amount of water or broth to the bottom of the baking dish.
To make the paneer filling even more flavorful, add some chopped fresh herbs, such as cilantro, mint, or basil.
Serve the stuffed peppers with a dollop of plain yogurt or a side of rice or quinoa.

Conclusion:

Paneer-stuffed peppers are a delicious and easy-to-make vegetarian dish that can be enjoyed for lunch or dinner. With their colorful appearance and flavorful filling, these stuffed peppers are sure to be a hit with everyone at the table. Whether you're following a vegetarian diet or simply looking for a healthy and satisfying meal, these paneer-stuffed peppers are a great option.