Stuffed jalfrezi peppers
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These colourful peppers filled with mushrooms, asparagus and paneer are given a spicy touch with jalfrezi sauce.
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Prep time: 10 mins
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Cooking time: 25 -30 mins
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Serves: 4
Ingredients
Paneer is a popular Indian cheese and can be found in the chiller cabinet of most supermarkets. If you prefer, you can use halloumi instead.
- 4large red peppers
- 50g (2oz) button mushrooms, cleaned and halved
- 50g (2oz) asparagus tips, roughly chopped
- 100g (3½oz) paneer, cut into cubes
- 1 jar of jalfrezi cooking sauce
- Naan bread to serve (optional)
Method
- Preheat the oven to 180ºC (350ºF, gas mark 4). Use a sharp knife to remove a slice from the top of each pepper, reserve these for lids. Remove the seeds and discard. Stand the peppers upright in a baking dish.
- Mix together the mushrooms, paneer, asparagus with the jalfrezi cooking sauce. Divide the vegetable mixture between the peppers, along with any sauce. Place the tops of the peppers back on, then stand them in a small baking dish (it's best if they fit tightly then they won't topple over during cooking).
- Bake the peppers for 25-30 mins or until tender. Serve with warm naan bread (optional).
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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