Indian-spiced paneer stuffed Romano peppers are the dinner I make when I want something handsome with almost no effort: sweet, thin-skinned peppers filled with cumin-scented grated paneer, tomato, and cilantro. They roast into something far greater than the sum of their parts. Fifty minutes, one tray, and dinner is done.
As a child of the eighties, I have a deep-rooted love for a good stuffed pepper, and absolutely no one can stop me! This recipe takes the classic concept and gives it a vibrant, Indian-inspired twist. We’re swapping out the usual fillings for a deliciously spiced mixture of grated paneer, fresh aromatics, and ripe tomatoes, all packed into sweet Romano peppers. They roast up to be tender, slightly charred, and bursting with flavor. These make for a beautiful starter alongside a simple green salad, and the best part? You can prep them ahead of time and simply pop them in the oven when you’re ready to impress.
Ingredients
• 4 large Romano peppers
• 2 tbsp / 30 ml canola oil
• 1 tsp / 5 g (0.18 oz) cumin seeds, crushed
• 1 yellow onion, finely diced
• 1 Indian green chile, very finely chopped
• ¾-inch / 2 cm piece of ginger, peeled and grated
• 8 oz / 225 g hard paneer, grated
• 1 large ripe tomato, finely chopped
• ⅓ tsp / 2 g (0.07 oz) salt, or to taste
• ⅓ tsp / 1 g (0.04 oz) ground red chile
• ½ cup / 15 g (0.53 oz) fresh cilantro, chopped
Instructions
1. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper or foil.
2. Prepare the peppers by slicing each one open from just below the stem down the center, keeping the stem attached to create a boat shape. Gently open the pepper, pull out the seeds and membrane, and discard.
3. Place a frying pan over medium heat. Once hot, add the oil and crushed cumin seeds. Stir-fry for 30 seconds until fragrant.
4. Add the diced onion and cook for about 8 minutes, until soft and translucent. Stir in the green chile and grated ginger, and cook for another 2 minutes.
5. Add the grated paneer and chopped tomato to the pan. Cook for 5 more minutes, stirring occasionally, until the tomato has softened and the mixture comes together.
6. Remove the pan from the heat and stir in the salt, ground red chile, and chopped cilantro. Mix well and allow the filling to cool slightly.
7. Divide the paneer mixture evenly among the four prepped peppers, using a spoon or your fingers to stuff them generously.
8. Gently press the peppers closed and arrange them on the prepared baking sheet. Bake for 20 minutes, or until the peppers are tender and slightly charred in places. Serve warm.
Nutritional Information
• (per serving)
• Calories: 260 kcal
• Protein: 15g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
Pro Tips
• For a make-ahead meal, stuff the peppers and store them covered in the refrigerator for up to 24 hours. Bake them straight from the fridge when you’re ready to eat.
• Control the heat by deseeding the green chile for a milder flavor, or add an extra chile for a spicier kick.
• Serve these peppers with a cooling mint-yogurt raita or a generous squeeze of fresh lime juice to brighten the flavors.
FAQ
Q: Can I make these stuffed peppers vegan
A: Absolutely! To make this recipe vegan, simply substitute the 225g (7.9 oz) of paneer with an equal amount of crumbled extra-firm tofu. Ensure you press the tofu well to remove excess water before cooking for the best texture.
Q: Are these paneer stuffed peppers a good source of protein
A: Yes, they are a fantastic source of vegetarian protein. Paneer is a protein-rich cheese, and each serving of this recipe contains approximately 15 grams (0.53 oz / 15 g) of protein, making it a satisfying and nutritious dish.
Q: How do I store and reheat leftover stuffed peppers
A: Store any leftover cooked peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in an oven preheated to 350°F / 175°C for 10-15 minutes, or until heated through.
Q: What can I use instead of Romano peppers
A: If you can’t find Romano peppers, medium-sized bell peppers are a great substitute. Slice them in half lengthwise and remove the seeds and membrane. The baking time should be similar, but check for tenderness as bell peppers can be thicker.
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Indian-Spiced Paneer Stuffed Romano Peppers
Ingredients
Method
- Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper or foil.
- Prepare the peppers by slicing each one open from just below the stem down the center, keeping the stem attached to create a boat shape. Gently open the pepper, pull out the seeds and membrane, and discard.
- Place a frying pan over medium heat.
- Once hot, add the oil and crushed cumin seeds.
- Stir-fry for 30 seconds until fragrant.
- Add the diced onion and cook for about 8 minutes, until soft and translucent.
- Stir in the green chile and grated ginger, and cook for another 2 minutes.
- Add the grated paneer and chopped tomato to the pan.
- Cook for 5 more minutes, stirring occasionally, until the tomato has softened and the mixture comes together.
- Remove the pan from the heat and stir in the salt, ground red chile, and chopped cilantro.
- Mix well and allow the filling to cool slightly.
- Divide the paneer mixture evenly among the four prepped peppers, using a spoon or your fingers to stuff them generously.
- Gently press the peppers closed and arrange them on the prepared baking sheet.
- Bake for 20 minutes, or until the peppers are tender and slightly charred in places.
- Serve warm.
