Ingredients For the Filling:
- 3 medium or 12-15 mini sweet peppers
- 2 large potatoes, boiled, peeled, and mashed
- 1 cup paneer (Indian cottage cheese), crumbled
- ½ cup green peas (boiled or thawed)
- 1 tbsp oil (vegetable or canola)
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp chaat masala (adds a tangy finish)
- 2 tbsp fresh cilantro, finely choppedSalt to taste
- Cooking spray or oil for brushing
Instructions
- Prep the Peppers: Wash the peppers and dry them thoroughly. If using medium peppers, cut them in half lengthwise and scoop out the seeds and membranes. If using mini sweet peppers, leave them whole and make a lengthwise slit on one side to create a pocket for the stuffing, keeping the stem intact.
- Make the Tempering (Tadka): Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the ginger-garlic paste and green chili, sautéing for one minute until fragrant.
- Mix the Filling: Add the mashed potatoes, crumbled paneer, green peas, garam masala, turmeric, chaat masala, salt, and cilantro to the pan. Toss everything together on low heat for 3-5 minutes until the spices are evenly distributed and the mixture is warm. Remove from heat and let it cool slightly.
- Stuff the Peppers: Carefully spoon or press the potato-paneer mixture into the prepared peppers. Pack the filling in tightly but avoid tearing the pepper.
- Grill: Preheat your grill or grill pan to medium heat and lightly oil the grates. Brush the outside of the stuffed peppers with oil. Place the peppers on the grill, stuffed-side up initially, and cover with a lid to steam the peppers. Grill for 15–20 minutes, turning occasionally, until the pepper skins are tender and show nice char marks.
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