Paneer stuffed peppers

Ingredients

For 2 people

• 2 large bell peppers, about 12 oz (340 g) total, halved and seeded
• 8 oz paneer, crumbled
• 1 tbsp olive oil
• 2 oz yellow onion, finely chopped
• 2 tsp minced garlic
• 4 oz tomato, finely chopped
• 2 oz baby spinach, chopped
• 1/2 cup cooked basmati rice
• 2 tbsp plain Greek yogurt
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp water
• 1 oz shredded mozzarella

Method

1. Prep the peppers and ovenHeat the oven to 400 F. Line a small sheet pan or 9 by 13-inch baking dish with parchment or foil. Brush the cut sides of the 4 bell pepper halves with a little of the 1 tbsp olive oil, then place them cut-side up on the pan. If the peppers wobble, trim a thin slice from the rounded bottoms so they sit flat without cutting through the shell.
2. Start the fillingSet a medium skillet over medium heat and add the remaining olive oil. Cook the 2 oz chopped onion for 4 to 5 minutes, stirring often, until softened and translucent. Add the 2 tsp minced garlic and cook for 30 seconds, just until fragrant. Stir in the 4 oz chopped tomato, 1 tbsp tomato paste, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2 to 3 minutes until the tomato breaks down and the mixture looks glossy and thick.
3. Fold in paneer and greensAdd the 8 oz crumbled paneer and stir gently so the curds stay chunky instead of turning paste-like. Cook for 2 minutes to coat the paneer in the spiced tomato mixture. Add the 2 oz chopped spinach and the 2 tbsp water, then cook for 1 to 2 minutes more until the spinach wilts and the pan looks lightly saucy but not wet.
4. Finish the stuffingTurn off the heat and fold in the 1/2 cup cooked basmati rice and 2 tbsp plain Greek yogurt. The filling should be cohesive and spoonable, not runny. If it looks dry, add 1 more tbsp water. If it seems loose, cook it 1 minute longer over low heat. Taste and keep the seasoning balanced with the salty paneer in mind.
5. Pre-bake the pepper shellsBake the empty pepper halves for 10 minutes on the middle rack to start softening them. This step helps them cook through without leaving raw, crunchy walls after the filling goes in. Remove the pan carefully, keeping the oven on.
6. Fill and topDivide the filling evenly among the 4 pepper halves, mounding it slightly. Sprinkle the 1 oz shredded mozzarella over the tops. Return the pan to the oven and bake for 15 to 18 minutes, until the peppers are tender when pierced with a knife and the filling is hot all the way through.
7. Brown lightly and serveFor extra color, broil the stuffed peppers for 1 to 2 minutes at the end, watching closely so the cheese does not scorch. Let the peppers rest for 5 minutes before serving so the filling settles and lifts out cleanly. Serve each half warm, spooning any juices from the pan over the top.