• Place the peppers under the broiler for 5-7 minutes per side until the skin is charred. 
• Steam it for 10 minutes and peel off the skin and remove the seed by making a slit. 

To prepare the filling:

• In a pan, saute onion and garlic until soft. Add mushrooms and cook until they release moisture. 
• Add zucchini and corn and cook for 3-4 minutes. 
• Add spinach and cook it well done. 
• Remove from heat and drain any excess liquid. Cool it and add the paneer sauce to mix well. 

Prepare the sauce to mix with the filling:

• In a blender, add the grated paneer, milk, and curd. Blend it to a smooth paste. 
• Transfer it to a bowl and add paprika powder and salt. 
• Refrigerate for at least 30 minutes. 

Stuff the pepper: 

• Carefully fill each pepper with vegetable mixture. 
• Close with toothpicks if needed. 

Prepare the coating and baking:

• Mix Greek yoghurt with corn flour. 
• In a separate bowl, add the seasoning and whole wheat flour. 
• Dip the peppers in the yoghurt mixture and then in the flour mixture. 
• Preheat the oven. 
• Lightly spray it with olive oil in a baking tray and place the coated peppers.  
• Bake it at 190°C for 25-30 minutes until golden. Rest for 5 minutes.

To make the sauce for coating: 

• In a pan, saute the onion and garlic until soft. 
• Add tomatoes, roasted bell peppers and broth; simmer for 10 minutes until thickened. 
• In a blender, add the thickened mixture and blend until smooth. 
• In a bowl, add ½ cup of the sauce and place the pepper on top. You can add more sauce on top to cover the pepper.