Today I bring to you a recipe that has become a favorite side dish of all my family members. I was once researching online for what I can add to my diet that would provide Vitamin C. I found that adding bright colored vegetables and fruits to my daily diet will do the need full. While grocery shopping, I stumbled upon these tiny colored peppers at Costco. I fell in love with the first bite. Now I snack almost 4-5 peppers daily :). This recipe uses colored peppers along with paneer (Indian cottage cheese). This is a great side dish to accompany any daal or curry preparation. Hope you all enjoy these as much as I do.
Ingredients for stuffed peppers
0.5 gm fresh paneer (crumbled)
1/2 cup tomatoes (finely chopped)
1 cup onion (finely chopped)
2 tsp ginger (freshly grated)
2-3 green chillies (finely chopped)
1 tbsp oil
1 tsp each of – mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and kalonji seeds (This can be bought as a pre-made mix from Indian grocery stores. It is called Panchpuran masala)
1 tsp asafoetida
1 tsp turmeric powder
2 tbsp coriander powder
1 tsp red chili powder (or paprika)
2 tsp chaat masala
salt to taste (keep in mind that chaat masala and ketchup will already have some salt)
2-3 tbsp cilantro (finely chopped)
10 – 12 colored peppers (cut the top and remove the core). If you can’t find small, replace them with big ones.
- In a pan add the oil. Once hot, add the asafoetida,mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, kalonji seeds , chillies and ginger.
- Once the ginger is light brown, add the onions. Cook the onions until they are golden brown.
- Now add turmeric and coriander powder. Cook for 2 mins.
- Now add tomatoes and cook until they are soft.
- Now add the paneer, chaat masala and salt.
- Mix well and cook for 2 – 3 mins. Turn off the heat and add the cilantro leaves. Mix well and let the mixture cool down to room temperature.
- Using your hand, stuff the prepared paneer filling inside the peppers. Press firmly and fill the peppers completely.
- Pour some oil in a pan and heat the pan. Roast the peppers on all the sides. Cook roughly so that they have a little bit of crunch in them.