Romano peppers stuffed with paneer & peas

Romano peppers stuffed with paneer & peas

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(3 ratings)

Prep: 10 mins Cook: 25 mins


Sweet, juicy Romano peppers are ideal for filling as this Indian-influenced dish so tastily proves

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal563
  • fat40g
  • saturates19g
  • carbs20g
  • sugars14g
  • fibre5g
  • protein30g
  • salt4.16g
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  • 2 tbsp vegetable oil
  • ¼ tsp each mustard seed and turmeric
  • 1 tsp each cumin seeds, paprika, ground coriander and ground cumin
  • 225g paneer cheese, cut into 2cm cubes
  • 100g frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tomato, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 Romano peppers



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…


  1. 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.

  2. 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.

  3. 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').

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Comments (2)

danielledlima's picture

@ Four Candles: Paneer is not generally used for it's inherent flavour, but more for it's texture and ability to take on the flavour of the spices it is cooked in. Try crumbling or mincing the paneer, adding flavour elements like chopped bacon (not for the veggies), and topping it with beaten yoghurt as a sauce. The sweetness of the Romano peppers, with the tangy tomatoes and spices can be balanced well with a light, but creamy yoghurt dressing.

jweg1210's picture

Tasted of virtually nothing despite the spices. I'd never cooked with paneer before and I would potentially use it again... just not in this recipe.

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