Stuffed Bell Peppers

Delight in these vibrant Stuffed Bell Peppers filled with a flavorful mix of spiced potatoes, peas, and paneer. Baked to perfection, these colorful and savory peppers are a delicious main course.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

4 large bell peppers

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ginger, grated

2 medium potatoes, peeled and diced

1 cup frozen peas

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon red chili powder

Salt to taste

8 ounces paneer, crumbled

2 tablespoons fresh cilantro, chopped

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; sauté until they crackle.

4. Add onion, garlic, and ginger; cook until onion is translucent.

5. Stir in potatoes and peas; add turmeric, garam masala, chili powder, and salt. Cook until potatoes are tender.

6. Mix in crumbled paneer and cilantro.

7. Stuff each bell pepper with the potato mixture.

8. Place stuffed peppers in a baking dish and cover with foil.

9. Bake for 25-30 minutes until peppers are tender.

10. Remove foil and bake for an additional 5 minutes for a slight char.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.