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Romano peppers stuffed with paneer & peas

Romano peppers stuffed with paneer & peas

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Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal563
fat40g
saturates19g
carbs20g
sugars14g
fibre5g
protein30g
salt4.16g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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').

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

Rating: 3 out of 5.4 ratings
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