Paneer is a very mild, ‘searable’ white cheese available locally. It crumbles to a crispy, chewy satisfying texture. Combined with one of our more exotic oil & vinegar combos, this spicy tomato sauce is a bit adventurous but not far from your comfort zone! Delicious served over rice or quinoa.
4 Tbsp SOOC Gochujang Olive Oil, divided
12 oz (350 gm) paneer, sliced into 1/2″ slabs
1 medium onion, finely chopped
6 garlic cloves, finely chopped
2 Tbsp (available in-store) or 1 jalapeño, seeds removed, finely chopped
1 (1″-2″) piece ginger, peeled, finely chopped
1 tsp cumin seeds
½ tsp mustard seeds
2 tsp ground coriander
½ tsp cayenne pepper
½ tsp ground turmeric
1 lg can crushed tomatoes
1 tsp. sea salt
4 red or yellow bell peppers, halved through stem end, ribs and seeds removed
Chopped fresh cilantro (for serving)
Preheat oven to 400°. Line a cake pan or loaf pan (depending on how many peppers you make) with parchment or tinfoil. Nestle peppers cut side up, in the pan, so they won’t spill. Spoon sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25–30 minutes.
Transfer stuffed peppers to plates and top with cilantro.
Note: This recipe has some HEAT but isn’t ‘stupid hot’. If you can’t take the heat, cut back or omit the cayenne pepper and halve the jalapeño.
Many stuffed pepper recipes incorporate ground beef to ‘beef it up’, you could but you really don’t need to, just ‘paneer it up’ instead!
Recipe serves four (with a side), you can also prepare all the sauce and refrigerate half or more and make it up with fresh peppers over a couple of nights.