Romano Peppers Stuffed with Paneer & Peas

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Halve the peppers lengthwise and scrape out the seeds and white membranes.

2. Heat the vegetable oil in a skillet over medium heat. Add the mustard seeds and cumin seeds and fry until the mustard seeds start to pop, about 30 seconds.

3. Stir in the turmeric, paprika, ground coriander and ground cumin with a splash of water and cook for 1 minute.

4. Add the diced tomato and cook for about 3 minutes, stirring, until it softens and breaks down slightly.

5. Add the defrosted peas and paneer cubes and gently stir for about 3 minutes, just until the paneer is warmed through and still holds its shape.

6. Spoon the paneer and pea filling into the pepper halves and arrange them cut side up in a baking dish.

7. Bake for about 15 minutes, until the peppers are tender and the paneer is lightly golden at the edges.