Dinner · Indian
Saag paneer stuffed peppers
Bell peppers filled with a spiced spinach and paneer mixture, baked until tender.
- Serves
- 2
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 4 medium bell peppers, halved and seeded
- 200 g spinach
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin, ground
- 1/2 tsp garam masala
- 200 g paneer, crumbled
- 150 g white rice, cooked
Method
Preheat the oven to 190C (375F) and arrange the pepper halves in a baking dish.
Blanch the spinach for 2 minutes, drain, chop finely, and set aside.
Heat the oil in a skillet over medium heat and cook the onion for 6 minutes until softened.
Add the garlic, cumin, and garam masala, and cook for 1 minute, then stir in the spinach, paneer, and cooked rice.
Fill the pepper halves with the mixture and cover with foil.
Bake for 25 minutes until the peppers are tender.