Stuffed Capsicum
North Indian

Stuffed Capsicum

Stuffed Capsicum (Bell Peppers) or Bharwa Shimla Mirch is a quick, easy, and flavorful recipe in which hollowed capsicum shells are stuffed with a spicy mixture of potatoes, paneer, onions, ginger-garlic and flavored with spices.

If you’re looking for a satisfying side dish for lunch or dinner, stuffed capsicum can be a good option. This super-food is loaded with essential nutrition, tastes delicious, and is brightly colored to attract the attention of your little munchkins. The nice thing about this dish is that you can stuff the peppers with whatever you want and easily customizable as per your taste.

Recently I found that nearby grocery stores are loaded with fresh and colorful bell peppers, so I thought of making this stuffed version of Capsicum. Usually, I make Aloo Shimla Mirch Dry Veg or Capsicum Dry Veg, so this time I thought of trying something different and surprise my kid. For my son, I have topped this recipe with some Mozzarella cheese and it tasted wonderful.

I personally like to stuff whole bell peppers with the stuffing I prepared, but if you prefer smaller portions than I would recommend cut bell peppers in half, stuff them and serve open-faced garnished with some crumbled paneer or cheese.  I have pan-fried these stuffed capsicums, alternatively, you may bake or air-fry them.

In this recipe, I have used a combination of red, yellow, orange, and green bell peppers to make this stuffed capsicum more colorful and appealing to the eyes. However, you may use any color bell pepper (Shimla Mirch) to make this recipe.

Stuffed Capsicum goes very well on the side of any Indian Bread. Since the dish is on the slightly drier side, it pairs well with Dal or Raitas.

Let’s learn how to make Indian Style bharwa Shimla Mirch or Stuffed capsicum (bell peppers).

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Preparation Time: 10mins  ∏  Cooking Time: 25mins  ∏  Servings: 3-4 person

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Stuffed Capsicum Recipe:

Step1: Cut the top part of the capsicum and remove all the seeds. You can also cut some part from the bottom so that the capsicum can stay on a flat surface. Sprinkle some salt on the inside.

Step2: Heat 1 tablespoon oil in a skillet or pan. Once hot add capsicum, stir-fry them for 3-4 minutes over low-medium heat. Keep turning them.

Step3:  Once they are partially cooked from all sides, take them out on a separate plate. Keep aside.

Step4: In the same pan, add 1-2 tablespoon of oil. Once hot add cumin seeds and a pinch of asafoetida, cook for 15 seconds, or until it sputters. Then add finely chopped garlic, saute for 30 seconds on medium flame until the raw smell goes off.

Step5: Then add finely chopped onion along with 2-3 green chili and saute on a medium flame for 3-4 mins.

Step6: Add 1/2 teaspoon ginger garlic paste, saute it for 1 minute.

Step7: Lower the flame, add all the dry spices: 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon amchur powder, 1/2 teaspoon garam masala powder, and salt to taste. Mix and saute it for 20 seconds.

Step8: Now add boiled and mashed potato along with grated/crumbled paneer. Mix them evenly coating them in the masala.

Step9: Finally add some fresh chopped coriander leaves to the mixture. Mix all the ingredients well.

Step10: Turn off the flame. Adjust the salt and spices and set the mixture aside so that it will cool down to room temperature.

Step11: Spoon by spoon fill the hollowed capsicum with the stuffing and press lightly. This way of stuffing works best if the bell peppers are small in size since they can be served whole. If they are large you can slice them in half and then stuff both the halves separately.

Step12: Heat a deep thick bottom pan on low-medium flame, add 1 tablespoon oil. Once hot add stuffed capsicum along with the top. Alternatively, you may bake them in air-fryer or oven at 350 deg F for 12-15 minutes

Step13: Cover the lid and cook on low-medium flame for 3-4 minutes. Keep shaking the pan.

Step14: Keep flame to low-medium and cook all the sides evenly. Keep turning the capsicum to ensure that it is evenly cooked on all sides. It will take around 6-7 minutes depending upon the size and thickness of the capsicum. If required cover the pan and cook until it turns soft and appears brown from outside. Once done turn off the flame.

Step15: Stuffed Capsicum is ready. Serve it hot along with any Indian Bread on the side of Dal or Raita.

Stuffed Capsicum

Tips:

  • To make it cheezy, top them with some grated Mozzarella cheese. Cover and cook for 2 minutes or until cheese melts.
  • Adding paneer is optional but it adds a delicious flavor to the stuffing.
  • In the stuffing, you may also add green peas, carrots, and corn kernels along with potato & paneer.
  • Sprinkle the inside of the empty capsicum with salt before stuffing.

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