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

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

Dish Details:


INGREDIENTS:

Chargrilled Romano Peppers with Pilau Rice and Paneer1 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


PREPARATION:
1. Halve the peppers and remove the seeds. Griddle for 10 mins, turning once. Slice the paneer and griddle for 2 mins each side.

2. Meanwhile, stir fry the Patak's Korma Paste for 2 mins. Add the mushrooms and chilli and cook for a further for 3 mins. Stir in the spinach and cook until spinach has wilted.

3. Cook the rice in the microwave for 90 seconds, transfer to a bowl and stir in the mushroom and spinach mixture, paneer, chilli and pumpkin seeds.

4. Spoon the rice into the peppers and pop into an oven pre heated to 180C / gas mark 4, for 5-10 mins until piping hot. Garnish with coriander sprigs.

Serving Suggestion

Delicious served with Patak's Mint and Coriander Table Sauce.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 24 minutes
Serves: 4

Source: Patak's

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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