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

Prep:

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 
  

  Using a small paring knife remove the pith and seeds from the inside

  

  The pepper should like this
• 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

Cook:

1. 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) 
   

   
2. Add tomato paste and cook for two minutes
3. Add tomatoes, turmeric, cayenne pepper, smoked paprika and a pinch of salt.  Cook for another two minutes
4. Add the kale and  1/2 teaspoon of salt.  Cook until the kale is soft (about 5 minutes) 
   

   
5. 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. 
   

   

   
6. 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.