Bell peppers stuffed with a flavorful mix of paneer cheese, peas, carrots, and potatoes, seasoned with traditional Indian spices.

tops removed and seeded
crumbled
diced
boiled and diced
diced
minced
grated
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet and cook for an additional 1 minute.
Stir in the diced carrots and peas, cooking until the carrots begin to soften, about 5 minutes.
Add the boiled and diced potatoes and crumbled paneer to the skillet. Mix well.
Sprinkle the garam masala, ground turmeric, salt, and black pepper over the vegetable mixture. Stir to combine and cook for another 3 minutes.
Remove the skillet from heat and let the filling cool slightly.
Stuff each bell pepper with the prepared filling, pressing gently to pack it in.
Place the stuffed peppers upright in a baking dish. Drizzle the tops with 1 tablespoon of oil.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly, ensuring the peppers remain tender yet firm.
Remove from the oven and let cool slightly before serving.

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