Stuffed Capsicum (Bell Pepper) or Bharwa Shimla Mirch is a flavorful and tasty exotic side dish. For preparing this dish, hollowed Capsicum shells are stuffed with a spicy mixture of potatoes, paneer (Indian cottage cheese) and other vegetables.
Ingredients for the stuffing
The stuffing used in this recipe enhances the flavor of the dish by giving it a distinct spicy taste and melt in the mouth creamy texture. You can vary the vegetables used in the filling as per your choice.
I have used peas, carrots and corn kernels along with potato & paneer. In addition to that, you can also add dry fruits, besan (gram flour) or even rice for more texture.
This dish also has a strong visual appeal and it makes the lunch/dinner table more colorful & attractive. Stuffed dishes are considered rather exotic and are more palatable, which makes them a very good option for serving in parties.
Rich in nutrition
Stuffed capsicum also has many health benefits. Capsicum is also a good source of Vitamin C which enhances immunity. The carotenoid present in capsicum is said to lower the risk of macular degeneration and helps maintain healthy vision besides having antioxidant properties.
The filling contains paneer, carrots & peas which makes it rich in proteins and other vitamins. If you want you can reduce the quantity of potatoes and add other vegetables of your choice to make it more nutritious.
To make Stuffed Capsicum at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Bharwan Tamatar – stuffed tomato
- Bharwa Bhindi – stuffed okra
- Aloo Capsicum – potato bell pepper curry
- Paneer Capsicum Masala – paneer bell pepper curry
- Kadai Paneer Gravy – paneer cooked in spicy gravy
- Besan Mirch – green chillies with besan stuffing
Suggested recipe collections :
- Paneer Recipes | 16 Easy Indian Paneer Recipes
- Indian Vegetarian Curries | A collection of 29 Indian Gravy Recipes
- Dry Vegetable Recipes | 15 Indian Sabzi Recipes | Sookhi Subzi
- Potato Recipes | 31 Veg Indian Potato Dishes | Aloo Recipes
Category: Main Course
Nutrition (per serving)
Ingredients For Stuffed Capsicum Recipe
- 4 Medium Sized Capsicum (Bell Pepper / Shimla Mirch)
- 2 Medium sized Potatoes
- 100 gm Paneer
- 1/2 Carrot, chopped or shredded
- 1/4 Cup Peas
- 1/4 Cup Corn Kernels
- 1-2 Green Chillies
- 3-4 Cloves of Garlic
- ~1/2 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala Powder
- 1/2 Teaspoon Dry Mango Powder (Amchur)
- 1/2 Cup Chopped Coriander Leaves
- 1 Tablespoon Cooking Oil
Step By Step Instructions With Photos for Stuffed Capsicum Recipe
Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter.
Add grated ginger, garlic and green chillies to the mixture.
Then add finely chopped onions and fry them till they are translucent.
Then add Salt, Red Chilli Powder, Garam Masala, Coriander Powder, Turmeric Powder (Haldi) and Amchur (Dry Mango Powder). You can substitute Amchur with Chaat Masala.
Add boiled potatoes to the mixture.
Mash them coarsely coating them in the masala.
Add boiled vegetables of your choice to the mixture. I have used corn kernels, carrots and peas here.
Also add crumbled or grated paneer to the mixture.
Finally add some chopped coriander leaves to the mixture. Mix all the ingredients well and set the mixture aside.
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.
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.
You can also roast the capsicum in a pan. However, that method takes more time and you will need to keep turning the capsicum to ensure that it is evenly cooked on all sides.
Stuffed Capsicum is ready. Serve it hot along with any Indian Bread on the side of Dal or Raita.
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