Best Romano Peppers Stuffed With Paneer Peas Recipes

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.

Paneer-Stuffed Peppers image

Provided by Food Network

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 20

4 large red or green peppers, halved, stems removed, and seeded
4 tablespoons vegetable oil
1 1/4 teaspoons cumin seeds
1 onion, chopped
3 large tomatoes, chopped
2 teaspoons finely chopped fresh ginger
2 handfuls frozen peas
2 1/2 ounces fresh green beans, trimmed and chopped
Kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
2 teaspoons ground coriander
1 1/2 teaspoon garam masala
9 ounces fresh paneer (fresh lacto-vegetarian cheese), crumbled
1/2 cup water
5 tablespoons heavy cream
Freshly ground black pepper
Handful fresh chopped cilantro leaves
Water, as needed
7 ounces basmati rice, cooked according to package instructions, to serve

Steps:

Preheat the oven to 375 degrees F.
Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened. Once the peppers are cooked, remove them from the oven, and set aside.
Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan. Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant. Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown. Add the tomatoes, ginger, peas, beans, salt, turmeric, chile powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp.
Add the crumbled paneer, and the water, and stir until well combined. Bring the mixture to a simmer, and simmer for 2 to 3 minutes.
Add the heavy cream, and season well with freshly ground black pepper. Simmer the mixture until heated through.
Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
Preheat a grill to its highest setting and lightly oil the grates. While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown.
To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each.