Stuffed Peppers with Roasted Vegetables Oats and Paneer

Stuffed Peppers with Roasted Vegetables Oats and Paneer Recipe

The Stuffed Peppers With Roasted Vegetables make a simple yet elegant appetizer for your parties. It is absolutely simple, easy and tastes delectable. We have given it a twist by adding Saffola Masala Oats to it.

Cooking time
60 min


    • 4 peppers, yellow or red halved from the stem and deseeded
    • 2 cloves of garlic, finely chopped
    • 1 zucchini, finely chopped
    • 200g mushrooms, finely chopped
    • 1 cup pitted black olives, sliced
    • 100g of paneer
    • 40g of Saffola Curry and Pepper Oats
    • 1/2 cup sun-dried tomatoes, finely chopped
    • 10 leaves of parsley, torn into pieces
    • 1 tablespoon olive oil
    • Salt and pepper to taste

How to make Stuffed Peppers with Roasted Vegetables Oats and Paneer

    • Roast the vegetables, heat oil in a wok on high heat. Add garlic, oats, zucchini and mushrooms and stir-fry on high heat until it releases a roasted aroma 
    • The oats will get cooked along with the moisture the zucchini and mushrooms release
    • Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once the vegetables have cooled do, stir the black olives, sundried tomatoes, paneer and parsley
    • Drizzle some olive oil and season with salt and pepper to taste.  Check the salt and spice levels and adjust accordingly 

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