Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
Stuffed Capsicum is a colorful, delicious & healthy recipe made by stuffing bell peppers with a spicy filling of potatoes, paneer & vegetables.
Recipe Info
Ingredients For Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
- 4 Colored Capsicum (Green, Red, Yellow Bell Peppers)
- 2 Potatoes
- 100 gm Paneer
- 1 Small Onion
- 1/2 Carrot (Gajar)
- 1/4 Cup Green Peas (Matar)
- 1/4 Cup Corn Kernels
- 1-2 Green Chillies
- 3-4 Garlic Cloves
- 1/2 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 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
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
- Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter.1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil
- Add grated ginger, garlic and green chillies to the mixture.3-4 Garlic Cloves, 1/2 Inch Piece of Ginger, 1-2 Green Chillies
- Then add finely chopped onions and fry them till they are translucent.1 Small Onion
- 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.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, 1/2 Teaspoon Amchur (Dry Mango Powder)
- Add boiled potatoes to the mixture.2 Potatoes
- 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.1/2 Carrot (Gajar), 1/4 Cup Corn Kernels, 1/4 Cup Green Peas (Matar)
- Also add crumbled or grated paneer to the mixture.100 gm Paneer
- Finally add some chopped coriander leaves to the mixture. Mix all the ingredients well and set the mixture aside.1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 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.4 Colored Capsicum (Green, Red, Yellow Bell Peppers)
- 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.
