Stuffed Bell Peppers

Method

1. 1

   Halve 4 large bell peppers, remove seeds. Lightly steam 4 mins.

2. 2

   Filling: heat 2 tbsp oil, sauté 1 tsp cumin, chopped onion, ginger-garlic and green chili. Add chopped tomato, mixed veg (carrot, beans, peas, corn) and 200 g crumbled paneer.

3. 3

   Season with ½ tsp turmeric, 1 tsp red chili, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp chaat masala and salt; cook 5 mins.

4. 4

   Stir in 1 cup cooked rice or 4 tbsp roasted poha to bind. Finish with coriander and lemon.

5. 5

   Stuff the peppers generously, top with grated cheese.

6. 6

   Bake at 200°C for 12 mins (or cover and cook on tawa on low for 10 mins) till peppers are tender and cheese melts. Serve hot.

Adapted from Tarla Dalal – Stuffed Capsicum