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