Paneer Spinach Stuffed Peppers

• Bell pepper(4)
• Paneer(250 g)
• Steamed Rice(180 g)
• Spinach(200 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Garam Masala(1½ tsp)
• Turmeric(½ tsp)
• Chili flakes(¼ tsp)optional
• Vegetable Broth(250 ml)
• Olive oil(2 tbsp)
• Mozzarella(100 g)
• Coriander(2 tbsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 200°C. Halve {Bell pepper} lengthways and remove the seeds. Finely chop the {Onion} and {Garlic}, and cut the {Paneer} into small bite-size pieces.

   ~15 min

2. 2

   Cook the {White rice} in a saucepan with 360ml water until tender, 12 minutes. Drain off any excess water if needed and set aside.

   ~12 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan over medium heat. Cook the {Onion} with {Salt} and {Black pepper} for 4 minutes until softened. Stir in the {Garlic}, {Cumin}, {Garam Masala}, {Turmeric}, and {Chili flakes} for 1 minute. Add the {Tomato paste} and cook for 1 minute more.

   ~6 min

4. 4

   Add the {Spinach} and cook until wilted, about 2 minutes. Stir in the {Paneer}, cooked {White rice}, and {Vegetable Stock}. Cook for 3 minutes, stirring gently, until the mixture is moist but not wet.

   ~5 min

5. 5

   Arrange the pepper halves in a baking dish and spoon in the paneer filling. Top with {Mozzarella}. Bake for 18 minutes until the peppers are tender and the cheese is golden. Scatter over the {Fresh cilantro} to serve.

   ~18 min