How to make Paneer Pepper and Rice Bake -
A mixture of cottage cheese, processed cheese and herbs stuffed into three coloured capsicum roundels and baked.
This is a Sanjeev Kapoor exclusive recipe.
Paneer Pepper and Rice Bake Recipe Card
English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Ingredients for Paneer Pepper and Rice Bake Recipe
Paneer (cottage cheese) grated ¾ cup
Red capsicum 1 large
Green capsicum 1 large
Yellow capsicum 1 large
Cooked rice 3 cups
Fresh parsley sprigs 2-3
Fresh basil leaves 6-7
Thyme sprigs 2-3
Oil 1 teaspoon
Red chilli flakes ½ teaspoon
Salt to taste
Crushed black peppercorns to taste
Processed cheese grated, 1 tablespoon + For topping
Preheat oven at 180ºC. Line a baking tray with silicon sheet.
Chop parsley and basil. Separate leaves from the thyme sprigs.
Heat oil in a non-stick pan. Add red chilli flakes, chopped herbs and thyme leaves, rice, salt and crushed peppercorns and toss to mix.
Add cottage cheese and switch off heat. Add 1 tablespoon grated processed cheese and mix well. Set aside to cool to room temperature.
Trim the base of all three capsicum, cut into thick slices and remove seeds. Place these slices on the tray. Stuff them with prepared rice mixture and press lightly. Top with generous amount of grated cheese.
Put tray in preheated oven and bake for 10-15 minutes or till the cheese melts.