Makhani Paneer Stuffed Peppers
Sweet roasted peppers filled with spiced rice, paneer and creamy makhani sauce, a colourful vegetarian main.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.82 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Place the pepper halves cut side up in a baking dish and drizzle with the oil. Roast for 15 minutes to soften.
15 min - 2
Meanwhile, mix your ready made makhani base (see the base recipe) with the cooked rice, paneer, peas, cumin seeds, green chilli and half the coriander.
- 3
Spoon the filling into the pepper halves, mounding it generously.
- 4
Pour 100 ml water around the peppers in the dish and cover loosely with foil.
- 5
Bake for 25 minutes, then uncover and bake for 10 minutes more until the tops are golden and the peppers are tender.
35 min - 6
Scatter over the rest of the coriander and serve warm.
Tips
- Pre-roasting the peppers stops them being raw and watery in the middle.
- If using leftover rice, make sure it was cooled within 1 hour and kept in the fridge. Reheat it only once.
- A spoonful of yoghurt on top cools the spice.
Storing and freezing
Keeps 2 days in the fridge, cooled within 2 hours. Reheat until steaming hot all the way through. Do not reheat rice more than once.
Questions
Can I use another vegetable?
Yes. Large tomatoes, courgettes or baking potato halves all work. Reduce the baking time for tomatoes to 20 minutes.
Can I use microwave rice?
Yes. A 250 g pouch of cooked basmati works well. Break up the grains and add it straight to the filling.
Can I make it vegan?
Yes. Swap the paneer for firm tofu, use a base made with oil, and stir in coconut cream in place of any dairy.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.