Rogan josh paneer-stuffed peppers

Indian 10 Mins Prep · 15 Mins Cook

1. Preheat the oven to 220°C, gas mark 6. Line a baking tray with baking paper.
2. Halve the sweet Palermo peppers lengthways and remove the seeds.
3. Grate the paneer into a mixing bowl. Add the Rogan Josh spice mix to the bowl. Mix well to make sure the spice is evenly distributed.
4. Brush the inside of each pepper with olive oil and sprinkle with a pinch of salt.
5. Fill each pepper half with the seasoned paneer mixture.
6. Brush the top and base of each stuffed pepper with olive oil and place them filling-side down on the baking tray. Bake for 5 minutes. Carefully turn over the peppers over and roast for a further 10 minutes, or until the peppers are tender.
7. Serve the stuffed peppers warm, with a dollop of tzatziki and mint leaves.

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