PANEER-STUFFED PEPPERS

Paneer-Stuffed Peppers image

Provided by Rachel Gurjar

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Nonstick vegetable oil spray
4 red or yellow bell peppers, halved through stem end, ribs and seeds removed
Chopped cilantro (for serving)

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
Transfer stuffed peppers to plates and top with cilantro.