Vegetable

Spicy, spectacular stuffed peppers

January  9, 2019
Photo by Lakshmi Sundar
Author Notes

Colorful mini peppers get stuffed with paneer (cheese), veggies and spices for a beautiful dish that can be served as an appetizer or main dish with flatbread. —Lakshmi Sundar

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • 14 ounces mixed mini peppers, cut vertically into halves
  • 4 ounces paneer (grated)
  • 1 piece fresh ginger (1 inch), finely chopped
  • 3 sprigs spring onions, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon crushed pepper flakes
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • 10 pieces tiny tomatoes, chopped
  • 2 tablespoons cooking oil
  • 1 tablespoon coriander leaves, finely chopped (optional)
  • 1 tablespoon pomegranate seeds (optional)
In This Recipe
Directions
  1. Preheat over to 400 degrees Fahrenheit.
  2. Grease a 9 by 13 pan with one tbsp of oil.
  3. Mix all the ingredients for the stuffing (everything except for the peppers) in a bowl.
  4. Stuff the stuffing into each pepper half and line the peppers on the greased tray.
  5. Top the peppers with a tbsp of cooking oil.
  6. Bake the peppers in the oven for 40 minutes, making sure to turn pan front to back once midway through the cooking.
  7. Take the tray out of the oven, garnish with a tbsp each of chopped coriander and pomegranate seeds (optional)
  8. Serve hot with flatbreads or as an appetizer.

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