epicurious4.9
Paneer-Stuffed Peppers
Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 25 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Sauce
2
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.
paneer2 (6-oz.) packages
3
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.
medium onion, finely chopped1paneer2 (6-oz.) packages
4
Peppers and assembly
5
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.
6
Transfer stuffed peppers to plates and top with cilantro.
Chopped cilantro (for serving)
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