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Cheesy Panner-Stuffed Bell Peppers


stuffed bell peppers/capsicum
Stuffed Bell Peppers

Indulge in the delightful flavors of these Cheesy Paneer-Stuffed Bell Peppers! This recipe combines the creaminess of paneer, the earthiness of potatoes, and the freshness of bell peppers for a satisfying meal. Whether baked in the oven or cooked on the stovetop, these stuffed peppers are sure to become a family favorite.


Serving: 3 bell peppers

Cooking Time: 40 minutes


Instructions:

1. Prepare the Bell Peppers:

   - Cut the top part off the bell peppers.

   - Chop the tops finely and set aside.

   - Remove the seeds from inside the bell peppers and set them aside.

2. Prepare the Potato Mixture:

   - Coarsely mash the boiled potatoes in a bowl.

   - Add diced onions, chaat powder, salt, and chopped coriander leaves.

   - Mix everything well and set aside.

3. Prepare the Paneer Mixture:

   - Heat oil in a pan, add jeera (cumin seeds).

   - Add finely chopped onions and sauté until translucent.

   - Add ginger garlic paste and sauté for a minute.

   - Add finely chopped tomatoes, turmeric powder, chilli powder, coriander powder, and salt.

   - Sauté until the tomatoes turn mushy.

   - Add the finely chopped bell pepper (from the tops) and mix well.

   - Add grated paneer, mix, and let it cook until well combined.

   - Garnish with chopped coriander leaves and set aside.

4. Stuffing Process:

   - Preheat the oven to 375°F (190°C).

   - Take the hollowed bell peppers and start stuffing.

   - First, add the potato mixture to fill the peppers halfway.

   - Next, layer with the paneer mixture on top of the potatoes.

   - Sprinkle grated cheese generously on top.

   - Season with herbs like oregano or basil.

5. Cooking:

   - Place the stuffed bell peppers in a baking dish.

   - Bake in the preheated oven for about 20 minutes, or until the cheese has melted and the peppers are cooked through.

   - Alternatively, you can cook the stuffed bell peppers on the stovetop.

   - Place them in a pan, cover with a lid, and cook on low heat until the peppers are tender and the cheese has melted.

6. Serving:

   - Once cooked, remove from the oven or stove.

   - Garnish with fresh coriander leaves.(optional)

   - Serve hot as a delicious main dish or as a side with rice or bread.




Variations:

- For a spicy kick, add finely chopped green chilies or a pinch of red pepper flakes to the paneer mixture.

- Enhance the flavors with a sprinkle of garam masala or Italian seasoning.

- Swap paneer with tofu for a vegan version of this dish.

- Include a handful of cooked quinoa or lentils to the potato mixture for added protein and texture.


Enjoy the burst of flavors and textures in every bite of these Cheesy Paneer-Stuffed Bell Peppers!


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