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Jalfrezi Stuffed Peppers

A simple summer recipe using our Jalfrezi cooking sauce, these stuffed peppers have a delicious zing to them. Perfect for a barbeque or as a light lunch.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
40 mins Preparation

Ingredients

Serves 4 people

  • 4 red peppers
  • 50 g (2 oz) button mushrooms, cleaned and cut into half
  • 100 g (31/2 oz) paneer, cut into cubes
  • 50 g (2 oz) asparagus tips, roughly chopped
  • Patak’s Jalfrezi Cooking Sauce
  • Patak’s Naan Bread.

Method

  1. Chop the top off the peppers and set aside. Hollow out the inside of the peppers.
  2. Mix together the mushrooms, paneer and asparagus and fill the peppers half full with the vegetables. Pour in some Patak’s Jalfrezi Cooking Sauce and mix.
  3. Fill the rest of the peppers with some more vegetables and fill with more sauce. Place the tops of the peppers back on.
  4. Place in a baking dish and bake in a preheated oven at 180°C / 160°F / gas 4 for 30 minutes.
  5. Check the peppers are bubbling before removing from the oven and serving with some fresh hot Patak’s Naan Bread.

  • Serves 4 people

    • 4 red peppers
    • 50 g (2 oz) button mushrooms, cleaned and cut into half
    • 100 g (31/2 oz) paneer, cut into cubes
    • 50 g (2 oz) asparagus tips, roughly chopped
    • Patak’s Jalfrezi Cooking Sauce
    • Patak’s Naan Bread.
    1. Chop the top off the peppers and set aside. Hollow out the inside of the peppers.
    2. Mix together the mushrooms, paneer and asparagus and fill the peppers half full with the vegetables. Pour in some Patak’s Jalfrezi Cooking Sauce and mix.
    3. Fill the rest of the peppers with some more vegetables and fill with more sauce. Place the tops of the peppers back on.
    4. Place in a baking dish and bake in a preheated oven at 180°C / 160°F / gas 4 for 30 minutes.
    5. Check the peppers are bubbling before removing from the oven and serving with some fresh hot Patak’s Naan Bread.

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