Romano Peppers Stuffed With Paneer & Peas
In this flavorful recipe, vibrant Romano peppers are stuffed with a fragrant mix of paneer cheese, peas, and tomatoes, spiced with mustard seeds, turmeric, and a blend of aromatic seasonings. Baked to perfection, these stuffed peppers make a delicious and satisfying dish that pairs wonderfully with Yogurt & spice crusted roast potatoes.
— Constant Cookbook
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
Instructions
- 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').
Cook Time
25M
Prep Time
PT10M
Nutrition
- Calories: 563 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 4.16 milligram of sodium
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