Sweet red peppers stuffed with delicately spiced paneer cheese. Serve as a starter, light lunch or as part of a main meal.
Paneer stuffed peppers
This is one of our favourite meat free dinners. The peppers are stuffed with a mixture of onion, tomato and paneer which is lightly spiced with cumin, ginger, chilli, and coriander. If you’re not into spicy food, you can leave out the chilli.
We usually serve the peppers alongside a fresh green salad. If we’re feeling extra peckish, we’ll add a side of pan fried potatoes, grilled chicken, or load up on extra veggies like sautéed spinach and green beans. We love how versatile this dish is.
What is paneer?
Paneer is a type of fresh, Indian cheese. Here in the UK, you can buy paneer at most good supermarkets or your local Indian grocer. The reason paneer works so well in this recipe is because it’s a soft cheese that holds its shape and doesn’t melt.
If you can’t get hold of paneer, the good news is that it’s easy to make at home. All you need is milk, lemon juice or vinegar, and a bit of salt to season. If you fancy giving it a go, check out this simple ‘how to make paneer cheese in 30 minutes‘ blog post.
How to make paneer stuffed peppers
These stuffed peppers are easier to make than you may think. Start by slicing the peppers in half lengthways and remove the seeds. We like to use romano peppers and leave the stems on because, well, they look pretty!
Next you need to make the mixture that will sit inside the peppers. Simply fry off the remaining ingredients in the correct order all in one pan (see full recipe at the bottom of the page).
Now get ready to stuff! Using a spoon, equally divide the mixture between the peppers.
Bake in the oven for 20 minutes. You will know when they’re ready because the peppers will be soft and slightly charred. Sprinkle over some chopped coriander and they are ready to eat!
Another great thing about this dish is that you can prep it all in advance. Stuff the peppers and refrigerate them. Only roast them in the oven when you’re ready to eat.
Need more dinner inspiration? Check out more of our main meal recipes here.
Paneer stuffed peppers
- 4 red peppers preferably romano peppers
- 2 tbsp olive oil
- 1 tsp cumin seeds crushed
- 1 onion finely diced
- 1 red or green chilli finely chopped
- 3 cm fresh ginger grated
- 1 large tomato finely diced
- 225 grams paneer grated
- 1/2 tsp salt
- 20 grams fresh coriander chopped
- Preheat the oven to 180 degrees celsius and line a baking tray with foil or baking paper.
- Cut the peppers in half lengthways and remove the seeds. Transfer to the prepared baking tray and set aside.
- Heat the oil in a frying pan over a medium heat. Once hot, add the crushed cumin seeds and fry for 30 seconds. Add the onion and cook for approximately 8 minutes, until soft.
- Add the paneer and tomato and cook for 5 minutes.
- Add the fresh chilli and ginger, and cook for another few minutes. Add the salt and coriander. Mix well and remove from the heat.
- Using a spoon, stuff each of the peppers with the paneer mixture. Bake for 20 minutes, or until the peppers are soft, lightly charred and the filling is beginning to turn crispy. Enjoy!