Ingredients

• 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.