Ingredients
- Sweet palermo peppers 4
- Paneer 250g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt to taste
- SpinneysFOOD Rogan Josh Spice Mix 1 tbsp
- SpinneysFOOD Fresh Mint a handful, to serve
- SpinneysFOOD Tzatziki 200g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Rogan josh paneer-stuffed peppers
Indian 10 Mins Prep · 15 Mins Cook
- Preheat the oven to 220°C, gas mark 6. Line a baking tray with baking paper.
- Halve the sweet Palermo peppers lengthways and remove the seeds.
- Grate the paneer into a mixing bowl. Add the Rogan Josh spice mix to the bowl. Mix well to make sure the spice is evenly distributed.
- Brush the inside of each pepper with olive oil and sprinkle with a pinch of salt.
- Fill each pepper half with the seasoned paneer mixture.
- Brush the top and base of each stuffed pepper with olive oil and place them filling-side down on the baking tray. Bake for 5 minutes. Carefully turn over the peppers over and roast for a further 10 minutes, or until the peppers are tender.
- Serve the stuffed peppers warm, with a dollop of tzatziki and mint leaves.