Ingredients

Steps

• Preheat the oven to 190°C.
• Bake drizzled pepper halves on a tray for 25 minutes until soft.
• Fry cumin seeds in hot oil until fragrant.
• Cook chopped onion until golden-brown.
• Simmer tomatoes, ginger, peas, beans, spices, and salt until pulpified.
• Stir in crumbled paneer and 100ml water and simmer.
• Add double cream and black pepper, then heat through.
• Simmer with fresh coriander for 5 minutes, adding water if dry.
• Fill peppers with the paneer mixture and grill until golden.
• Serve the stuffed peppers with cooked basmati rice.