Romano peppers stuffed with paneer & peas

Romano peppers stuffed with paneer & peas

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
563
protein
30g
carbs
20g
fat
40g
saturates
19g
fibre
5g
sugar
14g
salt
4.16g

Ingredients

  • 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
  • 1 tomato, diced
  • 2 Romano peppers

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Method

  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').

Recipe from Good Food magazine, May 2011

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Comments

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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
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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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