Ingredients

• 4 large red or green peppers
• stalks removed
• flesh cut in half
• seeds scooped out
• 4 tbsp vegetable oil
• 1¼ tsp cumin seeds
• 1 onion
• chopped
• 3 large tomatoes
• chopped
• 2 tsp finely chopped ginger
• 2 handfuls frozen peas
• 70g/2½oz green beans
• chopped
• salt
• to taste
• ½ tsp ground turmeric
• ½ tsp red chilli powder
• 2 tsp ground coriander
• 1½ tsp garam masala
• 250g/9oz fresh paneer
• crumbled
• 100ml/3½fl oz water
• 5 tbsp double cream
• handful fresh chopped coriander
• 200g/7oz basmati rice
• cooked according to packet instructions
• to serve

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Place the pepper halves onto a baking tray
• drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes
• or until softened. Once the peppers are cooked
• remove them from the oven and set aside.
• Meanwhile
• heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds
• or until fragrant.
• Add the chopped onion and cook for 3-4 minutes
• or until golden-brown.
• Add the tomatoes
• ginger
• peas
• beans
• salt and spices and simmer for 10-12 minutes
• or until the tomatoes have softened and reduced to a pulp.
• Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes.
• Add the double cream and season well with freshly ground black pepper. Simmer until heated through.
• Add the chopped coriander and continue to simmer the mixture for 4-5 minutes
• adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
• Preheat the grill to its highest setting. While the grill is heating up
• fill each of the baked pepper halves with the paneer mixture. When the grill is hot
• grill the stuffed peppers until the paneer mixture is golden-brown.
• To serve
• place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each.