Go Back
An image of paneer-stuffed capsicum on a plate.

Paneer-stuffed Capsicum

A delicious paneer-stuffed capsicum made with a protein-rich paneer and veggie filling, pan-roasted to perfection and finished with melted cheese. This easy, high-protein vegetarian recipe is ideal for athletes, supporting muscle recovery while delivering great flavour in every bite.
Print Recipe Pin Recipe
Cook Time 30 minutes
Servings2
CourseMain Course
Ingredients Method Notes

Ingredients

For filling
  • 1 tbsp oil
  • ½ tsp garlic, finely chopped
  • 25 g / 1 onion (small), chopped
  • 30 g / ¼ cup carrot, grated
  • 20 g / 1 ½ tbsp sweet corn
  • 10 g / 1 tbsp green peas
  • Salt to taste
  • ¼ tsp red chilli powder
  • 70 g / ½ cup paneer, grated
  • 1 tsp / 5 g tomato ketchup
For stuffed capsicum
  • 90 g / 1 large capsicum, cut into half
  • Salt to taste
  • 1 tsp oil
  • Prepared filling
  • 25 g/ 1 cheese cube, grated
  • 1 tsp oil, for roasting

Method
 

For filling
  1. Heat oil in a pan. Add the garlic and sauté for a minute on medium flame.
  2. Add the onions and continue sautéing for another minute.
  3. Add the vegetables (carrot, sweet corn, peas) and cook until they turn soft.
  4. Season with salt and red chilli powder, mix well, and then add paneer and cook for a couple of minutes.
  5. Stir in the tomato ketchup and cook for another minute.
For stuffing the capsicum
  1. Sprinkle a small pinch of salt and about ½ tsp of oil inside each capsicum piece, rubbing it evenly.
  2. Fill the capsicums generously with the prepared filling.
For roasting the stuffed capsicum
  1. Lightly grease a pan with oil and heat it.
  2. Once hot, place the stuffed capsicums in the pan and roast for a minute.
  3. Top each capsicum with cheese and cover the pan with a lid.
  4. Cook on a low flame until the capsicums become soft yet slightly crisp, and the cheese melts.
  5. 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.