Stuffed Bell Peppers 🫑 with Butter Masala Sauce | Healthy Recipes |

Stuffed Bell Peppers 🫑 with Butter Masala Sauce | Healthy Recipes | #food #recipe #homemade #chaat
Stuffed Bell Peppers with Butter Masala Sauce Stuffed peppers baked until tender and topped with a butter masala sauce with cheesy paneer veggie-and-rice filling-are an easy, healthy dinner that's sure to spice up your week.lt's a make ahead recipe where you can prepare rice and sauce and store it for later use. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal. and even looks elegant enough for entertaining! Let's see how to make it.
Preheat oven at 400 degree F For the bell pepper:
Cut 4 different color bell peppers in half and take out all the seeds as shown in the reel. Place the bell peppers in a greased baking tray and sprinkle some salt on them. Roast bell peppers at 400 degree F for 20-22 minutes or until they are fork tender and cooked. Once done keep aside.
Paneer and Veggie Rice:
In a pan heat 1 tbsp oil. Once hot add in 1tsp cumin seeds, 1 bay leaf. 2-3 cloves. 1/2 cup chopped onion. Sauté until onion is translucent. Add in 1 cup mixed vegetables of your choice (I have used frozen mix vegetables). 1.5 cup paneer cubes. Let the veggies cook for 1-2 minutes. We need to keep veggies crunchy so don't overcook. Add in 2 cups cooked rice, 1 tsp salt or per taste. 1/2 tsp black pepper and 1 tsp garam masala. Mix gently. And keep aside. Butter Masala Sauce
Heat 1tbsp oil in a pan. Add in 1tsp cumin seeds, 3-4 garlic cloves, 2 Green chilies chopped. 1 cup onion and sauté for 1-2 minutes. Add in 8-10 cashews. 1.5 cups tomatoes, 1 tsp red chili powder. 1tsp garam masala. 1 tsp coriander powder. 1/2 tsp Turmeric powder, 1.5 tsp Salt. 1/2 tsp Cardamom powder. 1/4 tsp Cinnamon powder. 1 cup water and mix well. Cover the pan with lid and let everything cook. After 7-8 minutes open the lid and everything to a blender to make a smooth gravy. Once done keep aside. Assembling:
Spoon the rice filling evenly into the peppers. Sprinkle with the ½ cup shredded Mexican cheese and 3/4 gravy. Place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

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Stuffed Bell Peppers with Butter Masala Sauce Stuffed peppers baked until tender and topped with a butter masala sauce with cheesy paneer veggie-and-rice filling-are an easy, healthy dinner that's sure to spice up your week.lt's a make ahead recipe where you can prepare rice and sauce and store it for later use. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal. and even looks elegant enough for entertaining! Let's see how to make it.
Preheat oven at 400 degree F For the bell pepper:
Cut 4 different color bell peppers in half and take out all the seeds as shown in the reel. Place the bell peppers in a greased baking tray and sprinkle some salt on them. Roast bell peppers at 400 degree F for 20-22 minutes or until they are fork tender and cooked. Once done keep aside.
Paneer and Veggie Rice:
In a pan heat 1 tbsp oil. Once hot add in 1tsp cumin seeds, 1 bay leaf. 2-3 cloves. 1/2 cup chopped onion. Sauté until onion is translucent. Add in 1 cup mixed vegetables of your choice (I have used frozen mix vegetables). 1.5 cup paneer cubes. Let the veggies cook for 1-2 minutes. We need to keep veggies crunchy so don't overcook. Add in 2 cups cooked rice, 1 tsp salt or per taste. 1/2 tsp black pepper and 1 tsp garam masala. Mix gently. And keep aside. Butter Masala Sauce
Heat 1tbsp oil in a pan. Add in 1tsp cumin seeds, 3-4 garlic cloves, 2 Green chilies chopped. 1 cup onion and sauté for 1-2 minutes. Add in 8-10 cashews. 1.5 cups tomatoes, 1 tsp red chili powder. 1tsp garam masala. 1 tsp coriander powder. 1/2 tsp Turmeric powder, 1.5 tsp Salt. 1/2 tsp Cardamom powder. 1/4 tsp Cinnamon powder. 1 cup water and mix well. Cover the pan with lid and let everything cook. After 7-8 minutes open the lid and everything to a blender to make a smooth gravy. Once done keep aside. Assembling:
Spoon the rice filling evenly into the peppers. Sprinkle with the ½ cup shredded Mexican cheese and 3/4 gravy. Place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.