Stuffed Bell Pepper Cups Recipe

About this recipe

A delightful Jain-friendly dinner option featuring bell peppers stuffed with a creamy rice and cheese mixture, baked to perfection. This dish is both satisfying and easy to prepare.

Ingredients

• 250 g Organically Grown Green Capsicum
• 200 g Id Soft And Creamy Paneer
• 180 ml Alt Co Almond Milk
• 200 g Grand Masala Handmade Garam Masala

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut the green bell peppers in half lengthwise and remove the seeds. Parboil the pepper halves in boiling water for 5 minutes, then drain well.
3. 3. In a mixing bowl, combine 2 1/4 cups of cooked quinoa, 3/4 lb of grated paneer, 1 cup of almond milk, and a pinch of garam masala for flavor. Mix thoroughly.
4. 4. Stuff each parboiled pepper half with the quinoa and paneer mixture, pressing gently to fill them evenly.
5. 5. Place each stuffed pepper half in an aluminum foil cup and arrange them in a baking pan.
6. 6. Bake in the preheated oven for 30 minutes or until the filling is heated through and the tops are slightly golden.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed bell pepper cups warm!