Paneer Pepper and Rice Bake

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Ingredients list for Paneer Pepper and Rice Bake

• ¾ cup Paneer (cottage cheese) grated
• 1 large Red capsicum
• 1 large Green capsicum
• 1 large Yellow capsicum
• 3 cups Cooked rice
• 2-3 Fresh parsley sprigs
• 6-7 Fresh basil leaves
• 2-3 Thyme sprigs
• 1 teaspoon Oil
• ½ teaspoon Red chilli flakes
• to taste Salt
• to taste Crushed black peppercorns
• For topping Processed cheese grated, 1 tablespoon +

Method

1. Preheat oven at 180ºC. Line a baking tray with silicon sheet.
2. Chop parsley and basil. Separate leaves from the thyme sprigs.
3. 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.
4. Add cottage cheese and switch off heat. Add 1 tablespoon grated processed cheese and mix well. Set aside to cool to room temperature.
5. 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.
6. Put tray in preheated oven and bake for 10-15 minutes or till the cheese melts.
7. Serve hot.

Nutrition Info