Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be simply served with flatbread, over quinoa, or in a quesadilla. Searing the paneer adds a slight smokiness to the sauce. This creamy cheese is ideal because it does not melt completely—crumbling it ensure a satisfying texture. Sach is my go-to brand. The flavorful tomato sauce is spiced with jalapeño, fresh ginger, ground coriander, and cumin and mustard seeds.
This recipe uses the same sauce as the Toasted Tomato-Paneer Sandwiches, so feel free to double it to make both recipes.
Recipe information
Total Time
1 hour 15 minutes
Yield
4 servings
Ingredients
Sauce
Peppers and assembly
Preparation
Sauce
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
Step 2
Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15–20 minutes.
Peppers and assembly
Step 3
Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25–30 minutes.
Step 4
Transfer stuffed peppers to plates and top with cilantro.
Recipe notes
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