Side dish

Creamy Paneer Stuffed Pepper Boats

Discover this creamy paneer stuffed pepper boats recipe, blending perfect spices and paneer for a visually appealing, satisfying meal.

To recipe
Stuffed Pepper
Recipe insights & TIPS
Stuffed Pepper

This Creamy Paneer Stuffed Pepper Boats recipe marries the vibrant zest of Indian cuisine with the simplicity needed for a weeknight dinner. The peppers, with their naturally sweet notes, are the perfect vessels for the rich, creamy paneer filling, which is seasoned with an aromatic blend of cumin, Kashmiri chili, and fresh cilantro. As each pepper half bakes, the flavors meld together, creating a dish that's as visually appealing as it is delicious.

Choosing the right peppers is key—they should be firm and vibrant, ensuring they hold up well during baking without losing their texture. To further align with health-conscious choices, opt for organic peppers which not only support sustainable farming but also tend to be free of unwanted pesticides.

For those looking to keep this dish lighter, substituting paneer with tofu provides a plant-based protein that beautifully absorbs the spices of the filling. This adjustment not only maintains the creamy texture but also makes it suitable for a wider range of dietary preferences. Each bite is a testament to how simple ingredients can be transformed into a sumptuous meal with just a bit of culinary creativity.

Stuffed Pepper


Can I use a different type of cheese?

While paneer is ideal for this recipe due to its firm texture and mild flavor, you could substitute it with other firm cheeses that don't melt easily, like halloumi.

Can I make this vegan?

Absolutely! Replace the paneer with crumbled tofu and use vegan yogurt for topping to keep the creamy texture and rich flavors.

How can I store leftover stuffed peppers?

Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I prepare the peppers ahead of time?

Yes, you can! Prepare the pepper boats up to a day in advance by cutting, cleaning, and pre-roasting them as directed. Store the prepared peppers in the refrigerator covered with plastic wrap. When you're ready to serve, simply fill them with the paneer mixture and bake. This can save time and streamline your cooking process on busy days.

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Creamy Paneer Stuffed Pepper Boats offer a delightful fusion of Indian flavors with a comforting, familiar presentation. These boats are not only a feast for the taste buds but also a visual treat, perfect for impressing guests or spicing up a weeknight dinner.

Side dish
35 minutes
Total TIME:
55 minutes
20 minutes


  • 4 large bell peppers, any color
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chili, minced (adjust to heat preference)
  • 8 ounces paneer, grated
  • 1 large tomato, finely chopped
  • 1/3 teaspoon kosher salt
  • 1/3 teaspoon ground Kashmiri chili powder
  • 1/2 cup fresh cilantro, minced

Ingredient Swaps


  1. Preheat your oven to 350°F (175°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes with a scoop. 
  3. Arrange the pepper halves in a baking dish, cut side up, and pre-roast them in the oven for about 15 minutes to soften slightly.
  4. While the peppers are roasting, heat olive oil in a frying pan over medium heat. 
  5. Add the cumin seeds and fry until they start to pop, about 30 seconds. 
  6. Add the chopped onion and green chili, and sauté until the onion is translucent, about 8 minutes.
  7. If your paneer is not already grated, grate it now using a cheese grater.
  8. Mix in the grated paneer and chopped tomato, cooking for another 5 minutes until the tomato softens.
  9. Stir in the salt and Kashmiri chili powder. 
  10. Remove from heat and mix in the cilantro. Let the filling cool for a few minutes to make it easier to handle.
  11. Remove the pepper halves from the oven. Scoop the filling into each pepper boat, distributing it evenly among them. 
  12. Return the stuffed peppers to the oven and bake for 20-30 minutes, or until the peppers are tender and the filling is heated through.
  13. Serve the creamy paneer stuffed pepper boats hot, garnished with additional cilantro or a dollop of yogurt if desired.
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