Romano peppers stuffed with paneer & peas

• vegetable oil↗2 tbsp tbsp
• ¼ tsp each mustard seed tsp

  and turmeric

• each cumin seeds, paprika, ground coriander and ground cumin1 tsp tsp
• paneer225g g

  cheese, cut into 2cm cubes

• frozen peas↗100g g

  defrosted

• tomato↗1

  diced

• Romano peppers↗2

Step-by-step instructions

1. 1

   Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.

2. 2

   Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.

3. 3

   Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').