Paneer Stuffed Peppers


Planning for what to cook at home this weekend? These flavour bomb Paneer Stuffed Pepper is your answer. I often plan my weekend meals well in advance, whether it is about cooking a comfort cozy meal for my husband and myself or whether for friends and family or whether its about exploring new places in the city. For me this planning is important so that I don’t end up cooking a particular cuisine at home and then go out to eat the same. Is this planning normal or am I weird?

Any which ways last weekend was more about relaxing at home, catching up some pending list of movies at home, playing with my little one and eating cozy, comfort food. And these stuffed peppers are just that. Filled with paneer tossed in fresh herbs and spices, this is like a complete meal. Packed with flavor, freshness and smokiness, this dish is a must try this weekend, Pair it with a side of refreshing salad, you’re weekend meal is definitely sorted!



METHOD: (For 2 – 3 people)

  • 2 medium sized or 3 small bell peppers, cut into half lengthwise
  • 200 grams paneer, grated
  • 1 large onion, finely chopped
  • 1/2 cup corn kernels, boiled
  • 2 tomatoes, deseeded and finely chopped
  • 1 green chili, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp oil
  • 1 1/2 tbsp butter
  • 2 clove garlic, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • salt, to taste

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  • Preheat your oven to 200C for atleast 10 minutes. Meanwhile take a brush and apply some oil all over the bell pepper halves and sprinkle a bit of salt over it. Transfer it to the oven rack and let it bake for 10 – 12 minutes or until its starts to brown slightly.
  • Once its brown take it out of the oven and keep aside. Keep the oven on and preheat to 200 C for 15 minutes again.
  • Meanwhile in heat the saucepan on medium flame. Put some butter. Once slightly heated add garlic and saute for 20 – 30 seconds.
  • Add the chopped onions and saute until its translucent. Now add the tomato and let the mixture cook on medium low heat for a minute or so.
  • Add turmeric powder, red chili powder and salt and stir it for a minute.
  • Now add grated paneer and toss the mixture until the spices are incorporated enough. Add 1 tbsp of water if necessary to toss the mixture.
  • Add the coriander leaves, mixed herbs and toss the mixture. Once done take it off the flame.
  • Divide this mixture equally amongst the bell pepper halves. Fill the peppers with this mixture and put it to bake in the oven for 10 – 12 minutes or until the capsicum is well baked.
  • Once done, remove it from the oven and serve immediately with chutney or a yogurt dip.


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