Designed with athletes in mind, this paneer-stuffed capsicum recipe delivers quality protein, essential micronutrients, and satisfying flavour in every bite. It is simple to make, loaded with wholesome ingredients, and strikes the perfect balance between taste and performance nutrition.
Paneer supports muscle repair and recovery💪, while capsicum adds fiber, antioxidants, and vitamin C to aid immunity and reduce inflammation. The mix of vegetables further boosts micronutrient intake without weighing you down.
This recipe is also pan-roasted, not deep-fried, making it ideal for lean phases or maintenance days. The mild crunch of roasted capsicum, the creamy paneer filling, and melted cheese on top make it deeply satisfying.
Whether you need a post-workout recovery meal🏋️♀️, a nutritious lunchbox option, or a light yet filling dinner, this paneer-stuffed capsicum recipe checks all the boxes. Once you try it, you will see how easy it is to eat clean.
nutritional benefits
- High-quality protein from paneer to support muscle repair and recovery💪
- Rich in dietary fiber for satiety
- Good source of calcium for bone strength
- Provides complex carbohydrates for sustained energy⚡
- Packed with antioxidants from vegetables
- Supports immunity with vitamin C-rich bell peppers
- Excellent vegetarian option
when to eat Capsicum?
- Post-workout
- Lunch
- Dinner
how to make paneer-stuffed capsicum?
Paneer-stuffed Capsicum
Ingredients
Method
- Heat oil in a pan. Add the garlic and sauté for a minute on medium flame.
- Add the onions and continue sautéing for another minute.
- Add the vegetables (carrot, sweet corn, peas) and cook until they turn soft.
- Season with salt and red chilli powder, mix well, and then add paneer and cook for a couple of minutes.
- Stir in the tomato ketchup and cook for another minute.
- Sprinkle a small pinch of salt and about ½ tsp of oil inside each capsicum piece, rubbing it evenly.
- Fill the capsicums generously with the prepared filling.
- Lightly grease a pan with oil and heat it.
- Once hot, place the stuffed capsicums in the pan and roast for a minute.
- Top each capsicum with cheese and cover the pan with a lid.
- Cook on a low flame until the capsicums become soft yet slightly crisp, and the cheese melts.
- Check occasionally to prevent capsicums from burning excessively; light charring is preferred as it adds great flavour.
Notes
- You can add any vegetables of your choice to the filling.
- All kinds of capsicum work for this recipe.
- Avoid overcooking the vegetables.
- You can prepare the filling in advance and store it in the refrigerator for up to a day.
- Add herbs like oregano, basil, or coriander for added flavour.
nutrition per serving
| Nutrients | Amount |
|---|---|
| Energy | 244 Kcal |
| Carbohydrates | 8.8 g |
| Protein | 8.8 g |
| Fats | 19.1 g |
love this recipe? share your experience!
Give this paneer-stuffed capsicum a try and fuel your meals with flavour and performance.
If you make it, let me know how it turned out in the comments below👇- your feedback, tweaks, and athlete-approved variations help everyone eat better and train stronger!
Stay fuelled and stay strong💪.
