Minty Paneer Stuffed Capsicum

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 5 - large green bell peppers or capsicum
  • 1 cup - grated paneer
  • 1 cup - grated potato
  • 1 tsp - chilli powder
  • 1 tsp - jeera (cumin) seeds
  • 2 tsp - jeera (cumin) powder
  • 2 tsp - dhania (coriander) powder
  • 1 tsp - amchur (dried mango) powder
  • 4 - green chillies, chopped
  • 4 tbsp - finely chopped mint/ pudina leaves
  • Salt to taste
  • Vegetable oil
  • A few sprigs of mint and some chopped or broken paneer to garnish

How to Make Minty Paneer Stuffed Capsicum

  • Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
  • Rub salt and about 4 tbsps of oil inside and outside the capsicums and place them on an oven proof dish.
  • Heat 4-6 tbsp of oil in a pan and add the jeera seeds, then the grated potato.
  • Cover and cook on medium heat for 5 mins.
  • Add the grated paneer and the salt, chillies, cumin and coriander powder and half a glass of water.
  • Cover and cook on medium heat for 5-8 mins or until the water has evaporated or the potatoes are cooked.
  • Take the pan off the heat, add amchur powder, chopped chillies, chopped mint and mix them well.
  • Spoon the mixture into the capsicum cavity and bake in preheated oven at 200 degrees C for 5 mins.
  • Garnish with sprigs of mint and broken or chopped paneer and serve hot.