ROMANO PEPPERS STUFFED WITH PANEER & PEAS
Sweet, juicy Romano peppers are ideal for filling as this Indian-influenced dish so tastily proves
Provided by Deena Kakaya
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
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
PANEER-STUFFED PEPPERS
This is a delicate dish made with simple spices that contrast beautifully with the sweet onions and paneer. Serves four to eight, depending on how hungry you are.
Provided by Food Network
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 20
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.
STUFFED ROMANO PEPPERS RECIPE
Looking for quick and easy recipes? Try these stuffed Romano peppers from Woman's Weekly, packed with minced lamb and herbs. Find more pepper recipes at goodtoknow
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 13
Steps:
- To make the stuffing: Heat the oil in a heavy pan, add the onion and cook gently for 5 mins. Add the garlic and chillies, fry for a min, then add the sugar, spices, pine nuts and currants or raisins, and continue to fry until the onions are golden. Set aside to cool.
- Set the oven to 190°C or gas mark 5. Mix the lamb and coriander into the onion mixture and season well.
- Halve the peppers lengthways, and deseed. Spoon stuffing into the peppers and put them in a deep-ish buttered roasting tin or baking dish, with 4tbsp water. Cover tightly with foil. Bake for 40 mins, uncover and bake for another 10 mins, until the peppers are just tender.
- Serve with lemon wedges and rice or bread. (Not suitable for freezing).
Nutrition Facts : @context https, Calories 280 Kcal, Fat 17 g, SaturatedFat 5g g
PANEER-STUFFED PEPPERS
Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.
Provided by Rachel Gurjar
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
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.
BAKED STUFFED ROMANO PEPPERS
Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish, Vegetable
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
- Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
- Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.
Nutrition Facts : Calories 241 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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