### TranslatedIngredients: 1/4 cup Paneer (Homemade Cottage Cheese) - crumbled,1/4 cup Del Monte Mint Mayo,8 Tomatoes - washed and towel dried,1 Onion - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Extra Virgin Olive Oil - some more for rubbing on the tomatoes,1 teaspoon Whole Black Peppercorns - coarsely pounded,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Continental ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Tomatoes Stuffed With Mint Mayo and Paneer recipe, firstly preheat the oven to 200 degree Celsius.Slice off the top of the tomatoes and reserve the tops.Using a sharp knife, melon baller or spoon, carefully scoop out the flesh to make a cavity. Take care not to cut through the tomatoes. Chop the flesh.In a small pan heat the oil. Add the onion and sauté for a few seconds. Add the capsicum and sauté for 30 to 40 seconds.Take it off the heat and add the paneer, Del Monte Mint mayo, black pepper, salt and the chopped tomato flesh. Mix everything well.Rub some salt and oil on the tomatoes. Fill each cavity with the mixture.Place the top caps of tomatoes and place the tomatoes in the baking dish.Bake for about 15 minutes or till the tomatoes just soften. Serve hot or cold, as it is or with some salad on the side.
