Paneer-stuffed peppers
Oven-roasted peppers stuffed with spiced paneer in a creamy tomato sauce, grilled until golden and served with fluffy basmati rice for a comforting vegetarian meal.
Updated : 16 January, 2026
Easy
About 20 min.
Ingredients
4
Bell pepper
4 tablespoon
Vegetable oil
1.25 teaspoon
Cumin
1
Onion
3
Tomato
2 teaspoon
Ginger
2 handful
Green peas
70 grams
Green beans
to taste
Salt
0.5 teaspoon
Curcuma
0.5 teaspoon
Hot pepper, ground
2 teaspoon
Ground coriander
1.5 teaspoon
Garam masala
250 grams
Paneer
100 milliliters
Water
5 tablespoon
Heavy cream
handful
Cilantro, coriander
200 grams
Basmati rice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C.
Step 2
Arrange the pepper halves on a baking tray, drizzle with 1 tablespoon of the oil, and bake for 20-25 minutes, until softened. Remove from the oven and set aside once cooked.
Step 3
While the peppers are baking, heat the remaining oil in a non-stick pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, until aromatic.
Step 4
Stir in the chopped onion and cook for 3-4 minutes, until golden brown. Add the tomatoes, ginger, peas, beans, salt and spices, then simmer for 10-12 minutes, until the tomatoes break down into a thick pulp.
Step 5
Mix in the crumbled paneer and the water, stirring well. Bring the mixture to a simmer and cook for 2-3 minutes.
Step 6
Add the double cream and season generously with freshly ground black pepper. Simmer gently until heated through.
Step 7
Stir in the chopped coriander and continue simmering for 4-5 minutes, adding a few tablespoons of water if needed to prevent the sauce from drying out as the paneer absorbs the liquid.
Step 8
Preheat the grill to its highest setting. Spoon the paneer mixture into the roasted pepper halves. Once the grill is hot, place the stuffed peppers underneath and grill until the paneer mixture is golden brown on top.
Step 9
To serve, place one or two stuffed pepper halves on each plate and serve with basmati rice on the side.
Author note
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