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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
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
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.
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