RECIPE

Rice & Lentil Stuffed Peppers with Paneer

Name: Rice & Lentil Stuffed Peppers with Paneer
Cook time: 30 mins
Total time: 30 min
Yield: 4
Ingredients: 2 pouches TASTY BITE®/MD Madras Lentils; 4 large bell peppers, halved; 2 cups (300 g) cooked leftover basmati rice; 4 oz (112 g) paneer, small diced; 1 tbsp (15 mL) vegetable oil; 1 medium yellow onion, diced (150 g); 3 cloves garlic, minced (15 g); 1 tbsp (15 g) fresh ginger, finely grated; 1 tsp (5 g) kosher salt; 1/2 tsp (2.5 g) freshly ground black pepper; 1 tsp (5 g) ground cumin; 1 tsp (5 g) garam masala; 1/2 tsp (2.5 g) smoked paprika; 1/2 cup (60 g) shredded mozzarella cheese; 2 tbsp (10 g) chopped fresh coriander; 1 lime, cut into wedges; Plain yogurt

TIME

30 mins

INGREDIENTS

17 items

MAKES

4 servings

Vibrant, sweet bell pepper halves generously stuffed with a savoury filling of TASTY BITE®/MD Madras Lentils, golden sautéed paneer, fluffy basmati rice, and fragrant spices.

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INGREDIENTS

2 pouches TASTY BITE®/MD Madras Lentils
4 large bell peppers, halved lengthwise & seeds removed
2 cups (300 g) cooked leftover basmati rice
4 oz (112 g) paneer, small diced
1 tbsp (15 mL) vegetable oil
1 medium yellow onion, diced (150 g)
3 cloves garlic, minced (15 g)
1 tbsp (15 g) fresh ginger, finely grated
1 tsp (5 g) kosher salt
1/2 tsp (2.5 g) freshly ground black pepper
1 tsp (5 g) ground cumin
1 tsp (5 g) garam masala
1/2 tsp (2.5 g) smoked paprika
1/2 cup (60 g) shredded mozzarella cheese
2 tbsp (10 g) chopped fresh coriander

For Serving:

1 lime, cut into wedges
Plain yogurt

PRODUCTS USED

Madras Lentils
All Natural Indian Entrée

SEE DETAILS

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1
Prep the Oven & Peppers: Preheat the oven to 400°F (200°C). Arrange the halved bell peppers cut-side up in a lightly greased 9x13-inch baking dish; set aside.
2
Sauté Aromatics & Spices: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic, finely grated ginger, ground cumin, garam masala, and smoked paprika. Cook for 1 minute until fragrant.
3
Sear Paneer & Simmer Filling: Add the diced paneer to the skillet and cook for 2 to 3 minutes until lightly golden. Stir in the cooked basmati rice and both pouches of TASTY BITE®/MD Madras Lentils. Season with kosher salt and black pepper. Simmer gently for 2 to 3 minutes until heated through and thoroughly combined.
4
Stuff & Top: Spoon the lentil, rice, and paneer filling evenly into the prepared bell pepper halves, pressing down lightly. Sprinkle shredded mozzarella cheese evenly over the top of each pepper.
5
Bake to Perfection: Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 8 to 10 minutes, or until the peppers are fork-tender and the cheese is melted and lightly golden.
6
Garnish & Serve: Garnish hot stuffed peppers with chopped fresh coriander. Serve immediately with fresh lime wedges and a dollop of plain yogurt on the side.