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.
- 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
- 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
- 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
- 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
- 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
- Preheat your oven to 180 degrees and line a baking tray with foil. With a brush lightly brush the foil with some oil
- 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
- 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
- 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”