Stuffed capsicum recipe – this is a delicious punjabi style bharwa shimla mirch recipe. In this recipe, the peppers (bharwa shimla) are stuffed with spicy mashed potatoes. A vegan dish.
This punjabi bharwa shimla mirch recipe is how I make this dish and is loved by everyone. Sometimes to the potato stuffing I also add green peas. There are many ways of making the stuffing and even with different ingredients like besan (gram flour) or paneer (cottage cheese).
▢ 4 to 5 medium to large capsicum
▢ 4 to 5 medium potatoes or about 180 to 200 grams of potatoes
▢ ⅓ to ½ cup cooked peas – optional
▢ 1 finely chopped small onion, or ¼ cup finely chopped onion
▢ 1 green chili, chopped
▢ ½ teaspoon of cumin
▢ ¼ teaspoon of turmeric powder
▢ ¼ teaspoon ground red pepper
▢ ½ teaspoon dry mango powder (amchur powder) or as needed. – (replace with ¼ teaspoon of lemon juice if dry mango powder is not available. you can also increase the amount of lemon juice according to your taste)
▢ ¼ to ½ teaspoon garam masala
▢ 2 teaspoons of chopped coriander leaves (cilantro leaves)
▢ 1 tablespoon of oil to brown the onions
▢ 1 or 1.5 tablespoon of oil to sauté the pepper
▢ salt as needed
Also Read: Aloo Matar | Aloo Mutter
Make the stuffing
- First, boil the potatoes until they are completely tender and cooked through. Peel and grate the potatoes. Set aside.
- Cut off the top of the pepper. Remove the seeds. Wash them with water and make them dry with a cloth. Set aside.
- In a small pan, heat the oil. First fry the cumin then add the chopped onions.
- Sauté onions until translucent. Add the chopped green peppers.
- Stir then add the turmeric powder, red pepper powder, asafoetida. Stir again.
- Add the potatoes and mix everything together.
- Sauté the potatoes for 2 minutes, then add the garam masala powder, dry mango powder and salt.
- Mix well then add the chopped coriander leaves. Mix again and let this spicy potato stuffing warm or cool.
- With a spoon, stuff the potato mixture into the bell pepper.
- If you are cooking, brush or rub the oil on the outside of the peppers before stuffing them with spicy mashed potatoes.
- You can now bake the stuffed pepper in the oven or sauté it in a pan.
For cooking stuffed peppers in a saucepan
- Heat some oil in a pan or kadai / wok and place the stuffed peppers in the pan.
- Cover the pan and cook the stuffed peppers over low heat.
- You will need to check often every 5 to 6 minutes and keep changing the sides of the pepper to ensure all sides are cooked through. Check, flip the sides and cover the pan again.
- You should also place the open side of the potato in contact with the pan. The pepper will turn golden and wrinkled.
- Keep checking, switch sides then cover again until cooked through. It took me about 25 minutes to cook them over low heat.
- Garnish with cilantro leaves and serve these potato stuffed capsicum hot with bread, rotis.