Indian Stuffed Peppers (Veggie & Meat!)
Ingredients for Stuffed Peppers:
6 bell peppers (any color) sliced in half (will make 12 stuffed peppers)
Drizzle of olive oil
Pinch of salt
Ingredients for the Black Bean & Paneer Jalfrezi stuffing:
1 can black beans rinsed and drained
Coconut oil or ghee - 3-4 tablespoons
1 package of organic grass-fed paneer
1 yellow onion
1 can of diced tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon lemon juice
1/2 tsp salt to taste
1/4 tsp black pepper
Ingredients for Kheema stuffing can be found here.
Instructions for Paneer & Black Bean Jalfrezi Stuffing:
Chop the paneer into cubes, and dice veggies (onions, tomatoes).
Add onions to 3-4 tablespoons of hot oil (coconut oil or ghee) on a pan and saute until they become transparent and browned.
Add tomatoes and all spices, salt, and pepper and saute until cooked down.
Add paneer and let pieces pan fry until golden brown.
Add black beans and combine with paneer.
Instructions for Kheema stuffing can be found here.
Instructions to complete Stuffed Peppers:
Lay the peppers (diced in half lengthwise across stem, and seeds removed) on a baking sheet lined with aluminum foil or parchment paper.
Drizzle olive oil and a little salt on each one.
Bake in oven at 375 degrees F for 30 minutes.
Remove from oven and stuff each pepper with filling (half can be filled with the Black Bean & Paneer stuffing, and half can be filled with Kheema stuffing)
Place back in oven for 15 minutes OR transfer to cast iron skillets and place back in oven for 15 minutes (leads to a crispier pepper).
Remove from oven and garnish with cilantro, cheese, or anything else.