ROMANO PEPPERS STUFFED WITH PANEER & PEAS

Romano peppers stuffed with paneer & peas image

Sweet, juicy Romano peppers are ideal for filling as this Indian-influenced dish so tastily proves

Provided by Deena Kakaya

Time 35m

Number Of Ingredients 7

Ingredients

2 tbsp vegetable oil
¼ tsp each mustard seed and turmeric
1 tsp each cumin seeds, paprika, ground coriander and ground cumin
225g paneer cheese, cut into 2cm cubes
100g frozen peas , defrosted
1 tomato , diced
2 Romano peppers

Steps:

Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').

Nutrition Facts : Calories 563 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 4.16 milligram of sodium