Paneer Stuffed Peppers

Continuing with the paneer theme I thought I would play around with the crumbled paneer (see recipe below) and use it to stuff some peppers. It’s great as an appetizer or as a side dish. Good thing is you can prep these the  night before, so if you’ve got a dinner party the next day you can stick them in the oven just before your guests come. I’ve made stuffed peppers before but have always used cous cous which is nice but I think it can be a bit dry sometimes, where the paneer stays nice and creamy in texture. Ch ch ch check it out!!

Serves  4-6

What we need:
6 green / red peppers, washed
180g crumbled paneer
2 tbsp olive oil
1 tbsp grated ginger
1/2 onion, finely diced
4 mushrooms, finely chopped
1/2 cup sweetcorn
1/2 tsp cumin seeds
1 1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground oregano
1 tsp lemon juice
handful fresh coriander

How we do:

  • Preheat the oven to 180 C
  • Slice the top of the peppers off (1/2 from top) and empty the insides.
  • In a pan, heat 1 tbsp olive oil on high heat. Add the cumin seeds. When they begin to sizzle, add the onions. Cook the onions for 1-2 minutes and add the ginger. Mix.
  • Add the mushrooms and sweetcorn. (If you are using frozen sweetcorn, make sure you thaw it out before hand and that there is no excess water). Cook for a further 2 minutes.
  • Now time to season; add all the dry spices listed and the lemon juice. Toss in the coriander and mix thoroughly.  Finally add the crumbled paneer and mix together. Turn the heat off.
  • Fill each pepper with the paneer stuffing. Line a baking tray and place the peppers on it. Spread olive oil over each pepper on the inside and outside. (You can place the tops of the peppers on the side of the baking tray).
  • Cook for 10-12 minutes until you see the peppers brown.
  • BALLE BALLE! You’re done 🙂

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