Paneer-Stuffed Peppers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 10g (1 Tbsp) of the olive oil in a large Dutch oven or heavy pot over medium heat. Add 340g paneer in a single layer, undisturbed, and cook until golden brown underneath, about 2 minutes. Turn and cook the other side until golden brown, about 2 more minutes. Transfer to a medium bowl, let cool slightly, then crumble into bite-size pieces. Set aside.

Step 2

Add remaining 10g (½ Tbsp) olive oil to the same pot over medium heat. Add 150g onion, 24g garlic (8 cloves), 15g jalapeño, 10g ginger, 3g cumin seeds, and 2g mustard seeds. Cook, stirring often, until onion is softened and translucent, about 5 minutes. Add 5g ground coriander, 1g cayenne, 1.5g turmeric, and 1g black pepper. Cook, stirring occasionally, until fragrant, about 3 minutes.

Step 3

Stir in 150g sliced mushrooms and cook for 3 minutes until they begin to soften. Add 425g crushed tomatoes, 8g salt, and 240ml water. Bring to a simmer, then reduce heat to low. Stir in crumbled paneer and 240g drained chickpeas. Cover and cook, stirring occasionally, until sauce is slightly thickened, 15–20 minutes. In the final 3 minutes of cooking, stir in 100g baby spinach until just wilted. Taste and adjust seasoning.

Step 4

Place a rack in the middle of the oven; preheat to 200°C (400°F). Lightly brush a rimmed baking sheet with a small amount of olive oil. Place 800g bell pepper halves (8 halves) cut side up on the baking sheet. Spoon approximately ⅓ cup (80ml) of the filling into each pepper half. Bake until peppers are tender and the tops are lightly browned, 25–30 minutes.

Step 5

Transfer stuffed peppers to plates. Top with freshly chopped cilantro. Serve immediately.