Stuffed Capsicum Recipe | Bharwa Shimla Mirch

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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).

Ingredients

▢ 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

Instructions

Make the stuffing

  1. First, boil the potatoes until they are completely tender and cooked through. Peel and grate the potatoes. Set aside.
  2. Cut off the top of the pepper. Remove the seeds. Wash them with water and make them dry with a cloth. Set aside.
  3. In a small pan, heat the oil. First fry the cumin then add the chopped onions.
  4. Sauté onions until translucent. Add the chopped green peppers.
  5. Stir then add the turmeric powder, red pepper powder, asafoetida. Stir again.
  6. Add the potatoes and mix everything together.
  7. Sauté the potatoes for 2 minutes, then add the garam masala powder, dry mango powder and salt.
  8. Mix well then add the chopped coriander leaves. Mix again and let this spicy potato stuffing warm or cool.
  9. With a spoon, stuff the potato mixture into the bell pepper.
  10. If you are cooking, brush or rub the oil on the outside of the peppers before stuffing them with spicy mashed potatoes.
  11. You can now bake the stuffed pepper in the oven or sauté it in a pan.

For cooking stuffed peppers in a saucepan

  1. Heat some oil in a pan or kadai / wok and place the stuffed peppers in the pan.
  2. Cover the pan and cook the stuffed peppers over low heat.
  3. 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.
  4. You should also place the open side of the potato in contact with the pan. The pepper will turn golden and wrinkled.
  5. Keep checking, switch sides then cover again until cooked through. It took me about 25 minutes to cook them over low heat.
  6. Garnish with cilantro leaves and serve these potato stuffed capsicum hot with bread, rotis.
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