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Nidhi's Keto Kitchen: Stuffed peppers with Paneer (Indian Cheese)

Updated: Apr 1, 2019


-Small Green peppers 6

-2 tsp oil

-250 grams Paneer (mashed or grated)

-Onions 1 cup finely chopped

-Tomato ½ cup finely chopped

-Grated Ginger 1 tsp

-Curry leaves 10-12 leaflets

-Mustard seeds ¼ tsp

-Salt 1 tsp

-Turmeric ¼ tsp

-Coriander ½ cup

-Mixed cheese ¼ cup (optional)


1. Prepare Peppers: Heat a pan hot, add the whole peppers with top removed to roast the outer edges for a 2 mins. Keep moving often allowing not to burn, take them out and keep them on the side.

2. Prepare Stuffing: Used the same pan add 2 tsp oil add mustard seeds in the hot oil, when you start hearing a cracking sound add curry leaves, followed by onions. When the onion start getting transparent add salt and turmeric. Keep stirring and add ginger. Now add tomato and cook for 3 to 4 mins to make tomato soft. After that add paneer and mix with a spatula, let it cook for 2 minutes. Then add coriander & mix all the above ingredients put the lid on and let it cook with 2 more minutes. If you want to add cheese add it after the stuffing is cooked.

3. Fill Peppers: Evenly fill the 6 peppers with cooked paneer stuffing. Slice the peppers in half and bake them for 20 mins at 350℉.

4. Serve them hot.


-Add Mustard seeds in hot oil only, otherwise they will give a sour taste.

-Do not overcook the peppers at the beginning as we will be baking them again, also the have to be firm to be able to stuffed without breaking.

*Recipe serves 3 people.*

*Ready in 40 minutes*

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