Paprika Stuffed with Butter Chicken

Ingredients

• 2 bags FRoSTA Butter Chicken (500 g each)
• 6 bell pepper halves (125 g each)
• 200 g paneer (Indian cheese; alternatively halloumi)
• 2 tbsp olive oil

Instructions

1. 1.

   Add frozen butter chicken with 10 tbsp water to a pan and bring to a boil over high heat. Simmer for 5 minutes over medium heat until the desired sauce consistency is reached.

2. 2.

   While the sauce simmers, wash the pepper halves, cut them in half, remove seeds and white membranes. Dice the paneer into small cubes. Brush peppers with olive oil and place them in a baking dish or on a sheet pan. Fill each pepper with butter chicken and sprinkle with paneer.

3. 3.

   Bake the stuffed peppers in a preheated oven at 200°C (180°C fan‑forced; gas: level 3) for about 15 minutes until golden and bubbly.