Thursday, 07 April 2016 00:33

Stuffed Peppers with Roasted Vegetables Oats and Paneer

The Stuffed Peppers With Roasted Vegetables make a simple yet elegant appetizer for your parties.

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The Stuffed Peppers With Roasted Vegetables make a simple yet elegant appetizer for your parties. I love it for the fact that sometimes when I host parties I pre make the parcels the previous day and barbecue them when I am ready to serve. You could do this as well. It is absolutely simple, easy and tastes delectable.

Serve Stuffed Peppers With Roasted Vegetables along with Aglio Olio Pasta for a weekend night dinner.

If you like appetizers, like Stuffed Peppers, you must try some of our other favorites - 

  1. Mediterranean Stuffed Pepper Recipe
  2. Stuffed Capsicum with Spicy Potatoes
  3. Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe
  4. Bulgur Wheat Stuffed Mini Pepper Recipe

Cuisine: Continental

Course: Side Dish

Diet: Vegetarian

Equipments Used: Hard Anodised Kadai (Wok), Convection Microwave Oven

Prep in 10 M

Cooks in 60 M

Total in 70 M

Makes: 2 Servings

Ingredients

  • 4 Red Yellow and Green Bell Peppers (Capsicum) , halved from the stem and deseeded
  • 2 cloves Garlic , finely chopped
  • 1 Green zucchini , finely chopped
  • 200 grams Button mushrooms , finely chopped
  • 1 cup Black olives , sliced (pitted)
  • 100 grams Paneer (Homemade Cottage Cheese)
  • 40 grams Instant Oats (Oatmeal) , curry and pepper
  • 1/2 cup Sun Dried Tomatoes , finely chopped
  • 10 Parsley leaves , torn into pieces
  • Extra Virgin Olive Oil , olive oil
  • Salt , to taste
  • Black pepper powder , to tase

Directions for Stuffed Peppers with Roasted Vegetables Oats and Paneer

  1. To begin making the Stuffed Peppers with Roasted Vegetables Oats and Paneer, we first get all the ingredients ready and keep them by the side. Preheat the oven to 200 C and keep a baking sheet ready.

  2. Our first step is to roast the vegetables; heat oil in a wok on high heat.

  3. Add in the garlic, oats, zucchini and mushrooms and stir-fry on high heat until it releases a roasted aroma and you see brown spots on them.

  4. The oats will get cooked along with the moisture the zucchini and mushrooms release.

  5. Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once the vegetables have cooled do, stir the black olives, sundried tomatoes, paneer and parsley.

  6. Drizzle some olive oil and season with salt and pepper to taste. Check the salt and spice levels and adjust to suit your taste.

  7. Oven Method for Roasting the Stuffed Peppers

  8. Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil.

  9. Arrange them a baking sheet, cook it in the oven or on a rack over the barbecue until the pepper is grilled and tender, about 20 to 30 minutes.

  10. Serve hot or if you have pre-grill them then serve cold.

  11. Stove Top Method for Roasting the Stuffed Peppers

  12. When using the stove top method, I like to roast the peppers before I can fill them.

  13. Heat oil in large pan on low heat, place the halved peppers on the pan and allow it to slow roast until slightly tender.

  14. Once they have been roasted on the stovetop (the roasting takes about 15 -20 minutes).

  15. Allow the peppers to cool completely. Add the filling into the peppers and serve.

  16. Serve Stuffed Peppers With Roasted Vegetables along with Aglio Olio Pasta for a weekend night dinner.

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