Paneer Stuffed Mini Peppers with Green Pea Chutney

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients

1/2 pound mini sweet peppers, stems removed, halved

Paneer Stir-Fry
4 oz. paneer cheese, crumbled or cubed small
1 tablespoon oil
1 small shallot, minced
1 inch ginger piece, peeled and grated
3 garlic cloves, minced
2  Indian peppers (can sub in Serranos or jalapeño)
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/3 teaspoon turmeric powder
1/4 teaspoon garam masala
salt to taste

Green Pea Chutney
1/3 cup blanched green peas or thawed out frozen peas
3 tablespoons yogurt
3 tablespoons cilantro leaves
squeeze of lemon
salt to taste

Method
Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet pan.

In a pan under medium-high heat, place 1 tablespoon of oil. When hot add in cumin seeds. When seeds start to brown after a few seconds, add in shallot. Turn the heat to medium and cook until translucent, a few minutes. Then add the garlic, green chili and ginger. Fry for 30 seconds, mixing about until fragrant. Add in the coriander powder, turmeric, garam masala and mix well. Fry for a few seconds. If pan is getting dry, can add in a few drops of water. Add in the paneer cheese and mix well. Sauté paneer for few minutes. Add salt to taste and turn off heat.

Layer the halved sweet mini peppers on a greased cookie sheet pan. With a teaspoon, fill the pepper halves with paneer stir-fry. Place in the oven to bake for 15 minutes, until peppers are soft and drying out a little on top.

Meanwhile, in a food processor or blender, add in the peas, cilantro and yogurt. Puree and transfer to a bowl. Add squeeze of lemon and salt to taste.

Line a plate with the baked peppers and drizzle the green peas chutney on top. Serve immediately.

From abcdsofcooking.com