Stuffed Bell Peppers

Prepare the Ingredients

Preheat the oven at 180 degrees centigrade.

Wash and dry the vegetables prior to chopping.
Red Bell Pepper: clean it from inside. Remove the seeds and prepare them like cups for the stuffing
Potato: peel and cut into cubes
Coriander and Mint Leaves: chop
Cumin Seeds: lightly toast in a pan and cool
Cottage Cheese (Paneer): crumble roughly with a fork.

Prepare the Stuffing

Potatoes: Add the cubed potatoes to a pot with cold. salted water. Boil until done (about 15-20 minutes). Drain the excess water.
Quinoa: soak the Quinoa in water for about 2 minutes, then rinse it under running cold water. In a pot bring some water to a boil. For every 100g of Quinoa, you will need 250ml of water. Once the water starts boiling add salt, turn the heat to medium. Add quinoa and cover the pot. Let it cook for about 15 – 20 minutes. Drain.
In a mixing bowl; Mash the boiled potatoes with a fork. Add the cottage cheese, quinoa, corn kernels, coriander, mint leaves, smoked paprika, toasted cumin seeds, 3/4 th of the basil pesto provided, salt and pepper. Mix well with some olive oil. Reserve some of the pesto for garnish.

Stuff, Bake and Serve

Stuff this mixture in the prepared bell pepper cups.
Arrange the bell peppers in a baking tray or pyrex glass tray. Drizzle some olive oil on them.
Bake in a preheated oven for 20 minutes approximately, or until the bell peppers have roasted well.
Once done, remove from the oven and let the stuffed bell pepper rest for a few minutes.
Serve: arrange the stuffed bell pepper on a dinner plate and garnish with some chopped coriander and the basil pesto. Enjoy the dish while its hot.