If you're looking for a way to liven up your dinner table, these Stuffed Bell Peppers are the perfect choice. They're filled with a flavorful mixture of spiced potatoes, peas, and paneer, creating a dish that's both hearty and satisfying. Plus, they're a great way to use up those colorful bell peppers when they're in season.
The star of the show is the bell pepper, which acts as a flavorful vessel for our stuffing. Choose large, firm peppers for the best results. We start the filling with vegetable oil, which helps sauté the spices and veggies. The mustard seeds and cumin seeds add a warm, earthy base flavor. Onions, garlic, and ginger bring a depth of aroma and a slight sweetness to the filling. The heartiness comes from the starchy potatoes and the sweet peas, which work well with the creamy paneer. Spices like turmeric powder, garam masala, and red chili powder provide the dish with its signature warmth and heat. Finally, a sprinkle of fresh cilantro adds a burst of freshness.
These stuffed peppers are quite filling on their own, but you can serve them alongside a simple cucumber salad for a refreshing contrast. A side of naan or roti can make it a more complete meal. A dollop of yogurt on the side can also help balance the spices for those who prefer a milder dish.
Start by preheating your oven to 375°F (190°C). This way, everything will be nice and hot when you're ready to bake the peppers. Cut the tops off the bell peppers and remove the seeds and membranes. They should look like little colorful cups ready to be filled.
Heat up the vegetable oil in a pan over medium heat. Once it's warm, add the mustard seeds and cumin seeds. Sauté them until they start to crackle—this releases their flavors beautifully. Add the finely chopped onion, garlic, and grated ginger to the pan. Cook them until the onion is translucent, which should take about 5 minutes.
Stir in the diced potatoes and frozen peas. Now it's time to season things up! Add the turmeric powder, garam masala, red chili powder, and a pinch of salt. Cook this mixture until the potatoes are tender, stirring occasionally to make sure nothing sticks. This should take about 10-12 minutes.
Mix in the crumbled paneer and chopped cilantro. The paneer adds a delightful creaminess to the mix. Once everything is well combined, it's time to stuff your peppers. Fill each pepper with the potato mixture, packing it in so you get a good amount in each one.
Place the stuffed peppers in a baking dish and cover them with foil. Bake them for 25-30 minutes until the peppers are tender. To get a nice char on top, remove the foil and bake for an additional 5 minutes. Serve them hot for the best experience.
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