Chargrilled Romano Peppers with Pilau Rice and Paneer (Heat Rating: Mild)

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Colourful peppers filled with a spicy pilau rice, mushrooms, spinach and paneer. A sprinkling of pumpkin seeds gives a healthy added bite.

Ingredients

1 tbsp Patak's Korma Paste
1 x 250g pouch Patak's Pilau Rice
4 Romano peppers (red peppers can be used as an alternative but must be griddled for a little longer, until cooked through)
225g paneer or halloumi cheese
100g button mushrooms, sliced
1-2 red chillies, seeded and chopped
100g baby spinach leaves
4 tbsp pumpkin seeds, toasted
Few sprays one calorie oil
Fresh coriander sprigs to garnish

Serves: 4 Preparation: 10 Cook Time: 24 Total Time: 34min

Halve the peppers and remove the seeds. Griddle for mins, turning once. Slice the paneer and griddle for mins each side.
Meanwhile, stir fry the Patak's Korma Paste for mins. Add the mushrooms and chilli and cook for a further for mins. Stir in the spinach and cook until spinach has wilted.
Cook the rice in the microwave for seconds, transfer to a bowl and stir in the mushroom and spinach mixture, paneer, chilli and pumpkin seeds.
Spoon the rice into the peppers and pop into an oven pre heated to / gas mark for mins until piping hot. Garnish with coriander sprigs.
Serving Suggestion

Source: Patak's