Paneer Stuffed Green Bell Pepper (Capsicum)
These Paneer Stuffed Peppers are a healthy and delicious option for those looking to lose weight. They are filled with a mixture of paneer, vegetables, and aromatic spices, making them a great source of protein and fiber. The recipe uses very little oil, making it a low-calorie option. It is also gluten-free and vegetarian, making it a great choice for many dietary preferences. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
93 kcal
Protein
4 g
Carbs
10 g
Fat
4 g
Fiber
2 g
Ingredients
Green Bell pepper
2 small (200g)
Olive Oil
1 tbsp (15g)
Onion Finely Chopped
0.5 medium cup (80g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Chopped Tomato
0.5 cup (100g)
Chopped Green Chilli
1 tsp (5g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Cumin Powder
1 tsp (3g)
Garam Masala
0.5 tsp (1.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Skimmed milk paneer (Homemade)
0.5 cup, crumbled (100g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
Place the halved bell peppers on a baking sheet and bake for 10-15 minutes until slightly softened.
In a pan, heat 1 tbsp of oil over medium heat. Add the chopped onion and sauté until translucent.
Add the ginger-garlic paste and sauté for another minute.
Add the chopped tomato, green chili, cumin powder, coriander powder, garam masala, and salt. Mix well and cook for 2-3 minutes until the tomatoes are soft.
Add crumbled paneer to the mixture and mix well. Cook for another 2-3 minutes.
Once the bell peppers are slightly softened, remove them from the oven and fill them with the paneer mixture.
Place the stuffed bell peppers back on the baking sheet and bake for another 10-15 minutes until the peppers are fully cooked and the paneer mixture is slightly browned.
Garnish with fresh coriander leaves and serve hot.