Romano peppers stuffed with paneer & peas

Sweet, juicy Romano peppers are ideal for
filling as this Indian-influenced dish so tastily proves

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 563
  • fat 40g
  • saturates 19g
  • carbs 20g
  • sugars 14g
  • fibre 5g
  • protein 30g
  • salt 4.16g


  • 2 tbsp vegetable oil
  • ¼ tsp each mustard seed and turmeric
  • 1 tsp each cumin seeds, paprika, ground coriander and ground cumin
  • 225g paneer cheese, cut into 2cm cubes
  • 100g frozen peas, defrosted
  • 1 tomato, diced
  • 2 Romano peppers


  1. Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.

  2. Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.

  3. Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').

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