Paneer Stuffed Peppers Recipes

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened. Once the peppers are cooked, remove them from the oven, and set aside.
• Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan. Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant. Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown. Add the tomatoes, ginger, peas, beans, salt, turmeric, chile powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp.
• Add the crumbled paneer, and the water, and stir until well combined. Bring the mixture to a simmer, and simmer for 2 to 3 minutes.
• Add the heavy cream, and season well with freshly ground black pepper. Simmer the mixture until heated through.
• Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
• Preheat a grill to its highest setting and lightly oil the grates. While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown.
• To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
• Transfer stuffed peppers to plates and top with cilantro.

Steps:

• 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').