These peppers are stuffed with Paneer (Indian Cheese) and organic red kale.
Ingredients: Serves 6
- 32 ounces Paneer (Indian Cheese) (Ricotta can be used as a substitute)
- 1 large bunch of organic red kale
- 6 medium bell peppers
- 1 medium red onion, diced
- 2 large plum tomatoes, diced
- 5 cloves of garlic, minced
- 3 inches of ginger, minced
- 2 medium jalapeno peppers, minced (leave the seeds in if you want it extra spicy)
- 2 tablespoons ghee (Indian clarified butter)
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon red chili flakes
- 1 teaspoon Kalonji (black onion seeds)
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
The onion and tomatoes are diced. The garlic, jalapenos and ginger are minced. The kale is removed from it stem and chopped.
Prepping the peppers:
- Using a paring knife remove the seeds and the pith
- Place the top back on the pepper and place in a small baking dish
- Rub each pepper with oil and sprinkle with salt and pepper. Bake in for 15 minutes in a 350 F oven
- Place the onion, ginger, garlic, jalapenos, chili flakes, all three seeds and the ghee in a large skillet. Turn stove to medium and brown (about 10 minutes)
- Add tomato paste and cook for two minutes
- Add tomatoes, turmeric, cayenne pepper, smoked paprika and a pinch of salt. Cook for another two minutes
- Add the kale and 1/2 teaspoon of salt. Cook until the kale is soft (about 5 minutes)
- Add the paneer, break it up with a wooden spoon and cook for 10 minutes. Stir occasionally to mix well and prevent sticking. Taste and add salt or black pepper as needed.
- Stuff each pepper and replace the top. At this point you can store it in the refrigerator. Just before serving, preheat the oven to 350 F and bake for 15 minutes.
The stuffed peppers can be served as side dish or a main dish for a vegetarian option. If you have any stuffing left over, it can be used to make hors d’oeuvres such as stuffed tomatoes or mushrooms.
I also enjoy placing it on a small papadum (lentil wafer.)
For a Vegan option, the stuffing can be made with vegetables like sweet potatoes.
Traditionally, the peppers are either stuffed with paneer or potatoes and peas.