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
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has oats, veggies and olives and is a good source of fiber, vitamins and protein


  • 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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