Active Time

　　25 minutes

　　Total Time

　　1 hour 15 minutes

　　Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be simply served with flatbread, over quinoa, or in a quesadilla. Searing the paneer adds a slight smokiness to the sauce. This creamy cheese is ideal because it does not melt completely—crumbling it ensure a satisfying texture. Sach is my go-to brand. The flavorful tomato sauce is spiced with jalapeño, fresh ginger, ground coriander, and cumin and mustard seeds. 

　　This recipe uses the same sauce as the Toasted Tomato-Paneer Sandwiches, so feel free to double it to make both recipes.

　　

Ingredients

4 servings

　　

Sauce

3 Tbsp. extra-virgin olive oil

　　2 (6-oz.) packages paneer

　　1 medium onion, finely chopped

　　6 garlic cloves, finely chopped

　　½ jalapeño, seeds removed, finely chopped

　　1 (1") piece ginger, peeled, finely chopped

　　1 tsp. cumin seeds

　　½ tsp. mustard seeds

　　2 tsp. ground coriander

　　½ tsp. cayenne pepper

　　½ tsp. ground turmeric

　　1 (15-oz.) can crushed tomatoes

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　

Peppers and assembly

Nonstick vegetable oil spray

　　4 red or yellow bell peppers, halved through stem end, ribs and seeds removed

　　Chopped cilantro (for serving)

　　

Sauce

Step 1

Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.

　　

Step 2

Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15–20 minutes.

　　

Peppers and assembly

Step 3

Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25–30 minutes.

　　

Step 4

Transfer stuffed peppers to plates and top with cilantro.