Paneer-stuffed peppers recipe
 These delicately spiced stuffed peppers are perfect for veggies and can be served as part of an Indian feast. 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil1¼ tsp cumin seeds1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger2 handfuls frozen peas70g/2½oz green beans, chopped salt, to taste½ tsp ground turmeric½ tsp red chilli powder2 tsp ground coriander1½ tsp garam masala 250g/9oz fresh paneer, crumbled100ml/3½fl oz water 5 tbsp double creamhandful fresh chopped coriander200g/7oz basmati rice, cooked according to packet instructions, to serve 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil 1¼ tsp cumin seeds 1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger 2 handfuls frozen peas 70g/2½oz green beans, chopped salt, to taste ½ tsp ground turmeric ½ tsp red chilli powder 2 tsp ground coriander 1½ tsp garam masala 250g/9oz fresh paneer, crumbled 100ml/3½fl oz water 5 tbsp double cream handful fresh chopped coriander 200g/7oz basmati rice, cooked according to packet instructions, to serve Method Preheat the oven to 190C/375F/Gas 5.Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each.