Paneer Stuffed Bell Peppers with Quinoa and Spinach

 Ingredients:

For the Paneer Stuffing:

• 200g paneer (cottage cheese), crumbled
• 1/2 cup grated mozzarella cheese
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell peppers (use a mix of colors)
• 2 tablespoons chopped coriander leaves
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 tablespoon cooking oil
  
  
  

For the Quinoa and Spinach Base:

• 1 cup quinoa, rinsed and cooked according to package instructions
• 2 cups fresh spinach, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Bell Peppers:

• 4 large bell peppers, halved and seeds removed

For the Tomato Sauce:

• 1 can (400g) crushed tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Prepare the Paneer Stuffing:

   • Heat oil in a pan over medium heat. Add chopped onions and sauté until translucent.
   • Add ginger-garlic paste and cook for another minute.
   • Add crumbled paneer, grated mozzarella, chopped bell peppers, garam masala, cumin powder, and salt. Mix well and cook for 2-3 minutes.
   • Stir in chopped coriander leaves, cook for an additional minute, and then set aside.
     
     
     

2. Prepare the Quinoa and Spinach Base:

   • In a separate pan, heat olive oil over medium heat. Add chopped spinach and cook until wilted.
   • Add cooked quinoa to the spinach, season with salt and pepper, and mix well. Set aside.

3. Prepare the Bell Peppers:

   • Preheat the oven to 375°F (190°C).
   • Cut the bell peppers in half and remove the seeds.
   • Blanch the bell pepper halves in hot water for 3-4 minutes, then drain.

4. Prepare the Tomato Sauce:

   • Heat olive oil in a saucepan, add crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper.
   • Simmer the sauce over low heat for 10-15 minutes, allowing it to thicken.

5. Assemble and Bake:

   • Place the blanched bell pepper halves in a baking dish.
   • Stuff each pepper half with the paneer mixture.
   • Spoon the quinoa and spinach mixture around the stuffed peppers.
   • Pour the tomato sauce over the stuffed peppers and around the quinoa mixture.
   • Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted and golden.

6. Serve:

   • Garnish with additional chopped coriander leaves.
   • Serve hot and enjoy your innovative paneer dish!

This dish combines the richness of paneer, the health benefits of quinoa and spinach, and the flavors of a savory tomato sauce for a delicious and nutritious meal.