Grilled Peppers With Paneer

Grilled Peppers

I love stuffed vegetables! And hence the grilled peppers.

If you see my (relatively new) Instagram feed you would notice these grilled peppers are my third version and I have a dozen more up my sleeves. Stuffed vegetables are just so versatile, bursting with flavors and almost a complete meal in itself. When I saw the freshest, juiciest baby peppers in the wet market my mind started cooking instantly. In this recipe, the peppers are stuffed with paneer. It is a quick fix meal with a slight summery, minty twist. Give it a shot and do not forget to share reviews.


Grilled Peppers With Paneer


  • Baby bell peppers (you could use larger ones too; baking time is more than baby peppers)-10-12
  • Paneer (cottage cheese) mashed- 1 cup (more if you are using bigger peppers)
  • Fresh mint leaves chopped fine-½ cup + 1 teaspoon
  • Onion (medium sized) chopped fine-1
  • Carrot (medium sized) grated- ½
  • Tomato (small) chopped fine- 1
  • Green chili (optional) chopped fine- 1
  • Amchoor (dry mango) powder-1 teaspoon
  • Coriander powder- ½ teaspoon
  • Cumin seeds-1/2 teaspoon
  • Salt (preferably rock salt)- 1.5 teaspoons or to taste
  • Oil (for best results avoid using coconut oil as it doesn’t go well with paneer and mint flavours)-1 tablespoon+ 1 teaspoon


  1. Heat 1-tablespoon oil in a flat-bottomed non-stick pan. If you are using a regular pan you would need to double up on the amount of oil
  2. Add cumin seeds when the oil is hot and when the seeds start to splutter, reduce the heat to medium and add onions and cook until translucent
  3. Add chopped mint leaves and chili and stir for 2-3 minutes, then add tomatoes, amchoor and coriander powder and mix for another 2-3 minutes
  4. Add mashed paneer and grated carrots to the spice mixture and cook on low heat for 5 minutes until all the herb and spice flavors are well incorporated. Add salt, mix well and set aside
  5. Preheat your oven to 180 degrees and line a baking tray with foil. With a brush lightly brush the foil with some oil
  6. Cut off the tops of peppers and discard seeds and membranes. Blanch in boiling hot water for 3 minutes and drain well making sure no water remains inside. Invert and keep aside for a few minutes to ensure all water has drained
  7. Brush oil on the outside of all the dried peppers and stuff the prepared paneer mixture into them. Grill in the preheated oven at 180 degrees for 15-20 minutes checking intermittently. When a sweet smell of sweet papers starts to fill your kitchen you know they are done
  8. Garnish with chopped mint leaves and serve.


Calories (for four grilled peppers)- 65
Nutrition- Vitamins C, B6,K/ Potassium/Magnesium/Copper/Folate/Manganese/Iron
It does wonders for your- Immunity, Bone health, Nerves, Muscles, Eyes, Digestion, Blood and Hemoglobin
This is “My 8pm Meal”



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