Lunch | Vegetarian

Spicy paneer-stuffed peppers

A stunning dish for two of the most powerful antioxidants known

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Spicy paneer-stuffed peppers recipe

Serves:

4

Preparation:

20 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose

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What are the health benefits of Spicy paneer-stuffed peppers?

A stunning dish for two of the most powerful antioxidants known

Ingredients

Method

Ingredients

3g/½ tsp red chilli powder

12g/2 tsp ground coriander

15g/handful fresh chopped coriander

9g/1¼ tsp cumin seeds

75ml/5 tbsp double cream

9g/1½ tsp garam masala

12g/2 tsp finely chopped ginger

150g/1 onion, chopped

250g/9oz fresh paneer, crumbled

4 tbsp grated Parmesan

50g/2 handfuls frozen peas

48ml/4 tbsp rapeseed oil

400g/2 large red peppers, seeds removed, cut in half

Salt and pepper to taste

250g/3 large tomatoes, chopped

3g/½ tsp ground turmeric

100ml/3½fl oz water

400g/2 large yellow peppers, seeds removed, cut in half

More about these ingredients

Method

1. Preheat the oven to 190C/375F/Gas 5
2. Fry the cumin seeds in the oil for a few seconds.
3. Add the onion and cook until golden.
4. Add the tomatoes, peas, ginger and spices. Cook for 10 minutes or until the tomatoes have broken down.
5. Add the paneer and water then bring to a simmer for a couple of minutes.
6. Add the double cream and fresh coriander and cook for 5 minutes more. Season to taste.
7. Place the pepper halves on a greased baking tray, top with the filling and sprinkle the Parmesan over the top.
8. Bake in the oven for 25 - 30 minutes or until golden brown.