Stuffed Capsicum Recipe | Bharwan Shimla Mirch Recipe | Stuffed Peppers Recipe (Step-by-step Recipe)

by Rachna
stuffed capsicum recipe

Bharwan Shimla Mirch or stuffed capsicum is a dish I’ve been having since childhood. Tiny green peppers cleaned and stuffed with a spicy potato mixture and then sautéed is a good way to have capsicum for those who don’t often like this vegetable. My sons love this recipe especially since I make it cheesy. I have started making it in my Airfryer which is a nice way of getting a lovely char and having a cooked capsicum while still not getting mushy. Do try this stuffed capsicum recipe. It stays well in the lunchbox too.

bharwan shimla mirch

Here’s how to make bharwan Shimla mirch:

Ingredients

5-6 small capsicum (green pepper)

3 medium potatoes boiled and mashed

4-5 cloves garlic minced

1-2 green chillies finely chopped

1 tsp. garam masala

1 tsp. amchur or raw mango powder

1 tsp. coriander powder

1 tsp. cayenne or red chilli powder optional

1 tsp. pepper powder optional

salt to taste

For Topping

Grated Processed cheese

Oil for sauteeing or spraying

Recipe:

Add minced garlic, green chilli, garam masala, amchur, coriander powder, cayenne (if using), pepper (if using) along with salt to the mashed potato and mix well. Taste and adjust seasoning.

Take smaller capsicum or green pepper. Remove the external stalk. Cut into halves or remove the crown. Remove the veins and seeds to have a nice pepper to fill.

bharwan shimla mirch

Now spoon in the potato mix till the pepper is filled well.

bharwan shimla mirch

Grate processed cheese to cover the top. Spray some oil all over the peppers.

stuffed capsicum recipe

If using Airfryer:

Preheat airfryer for 5 minutes at 200 deg C. Airfry the pepper for 8-10 minutes till they get a nice char and the cheese melts and becomes golden brown. Take it out and serve hot with rotis and tadka dal. It tastes delicious where the mellow taste of peppers is complimented by the cheesy spicy filling. You can use the same method to bake in an oven. Only the cooking time is more, say about 15 -20 minutes at 200 deg C.

stuffed capsicum recipe

On Gas stove

Heat some oil in a kadhai or pan. Put in the stuffed capsicum, cover and cook for 5-6 minutes on each side. Turn to the sides as well as the potato side down to evenly cook the capsicum. Serve hot.

Your stuffed peppers are ready to serve. Do enjoy them.

Pro Tips:

  1. If you overcook your capsicum, they turn mushy and not very tasty. I prefer them to have a bit of their crunch and retain their flavour.
  2. If you so like, you can saute the filling in some oil. I like the filling in this way as the potato is already cooked.
  3. You can add veggies like grated carrots, onions, green peas etc. to your filling as per your choice. Make sure all the veggies are cooked when you add them to the mixture.
  4. You can remove cheese if you so like.
  5. My mum would put a crust of roasted gram flour on top of the potato filling to give it a lovely brown colour when fried. Since I use cheese I don’t use that step but you can certainly do that.
  6. You can use red and yellow peppers in place of green ones or all together for a nice burst of colour.
stuffed capsicum recipe

Stuffed Capsicum | Bharwan Shimla Mirch

Rachna Parmar
This is a recipe of Stuffed peppers or bharwan shimla mirch. It is a simple recipe and goes very well with dal and rotis. Do try.
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Main Course, Vegetable
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Servings 5 peppers
Calories 119 kcal
peppers

Ingredients
  

  • 5-6 small capsicum green pepper
  • 3 medium potatoes boiled and mashed
  • 4-5 cloves garlic minced
  • 1-2 green chillies finely chopped
  • 1 tsp. garam masala
  • 1 tsp. amchur or raw mango powder
  • 1 tsp. coriander powder
  • 1 tsp. cayenne or red chilli powder optional
  • 1 tsp. pepper powder optional
  • salt to taste

For Topping

  • Grated Processed cheese
  • Oil for sauteeing or spraying

Instructions
 

  • Add minced garlic, green chilli, garam masala, amchur, coriander powder, cayenne (if using), pepper (if using) along with salt to the mashed potato and mix well. Taste and adjust seasoning.
  • Take smaller capsicum or green pepper. Remove the external stalk. Cut into halves or remove the crown. Remove the veins and seeds to have a nice pepper to fill.
  • Now spoon in the potato mix till the pepper is filled well.
  • Grate processed cheese to cover the top. Spray some oil all over the peppers.

If using Airfryer:

  • Preheat airfryer for 5 minutes at 200 deg C. Airfry the pepper for 8-10 minutes till they get a nice char and the cheese melts and becomes golden brown. Take it out and serve hot with rotis and tadka dal. It tastes delicious where the mellow taste of peppers is complimented by the cheesy spicy filling. You can use the same method to bake in an oven. Only the cooking time is more, say about 15 -20 minutes at 200 deg C.

On Gas stove

  • Heat some oil in a kadhai or pan. Put in the stuffed capsicum, cover and cook for 5-6 minutes on each side. Turn to the sides as well as the potato side down to evenly cook the capsicum. Serve hot.
  • Your stuffed peppers are ready to serve. Do enjoy them.

Notes

1. If you overcook your capsicum, they turn mushy and not very tasty. I prefer them to have a bit of their crunch and retain their flavour.
2. If you so like, you can saute the filling in some oil. I like the filling in this way as the potato is already cooked.
3. You can add veggies like grated carrots, onions, green peas etc. to your filling as per your choice. Make sure all the veggies are cooked when you add them to the mixture.
4. You can remove cheese if you so like.
5. My mum would put a crust of roasted gram flour on top of the potato filling to give it a lovely brown colour when fried. Since I use cheese I don’t use that step but you can certainly do that.
6. You can use red and yellow peppers in place of green ones or all together for a nice burst of colour.

Nutrition

Nutrition Facts
Stuffed Capsicum | Bharwan Shimla Mirch
Amount Per Serving
Calories 119
% Daily Value*
Sodium 49mg2%
Potassium 829mg24%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 3g3%
Protein 5g10%
Vitamin A 1320IU26%
Vitamin C 119.1mg144%
Calcium 67mg7%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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12 comments

Soumya -

Capsicum unfortunately gives me a migraine, so I stay clear of it.

The recipe sounds delicious though. I’ll share it with my mom who’ll make this for dad. They love their food!

Reply
Rachna -

Oh that’s sad. I love capsicum.

Reply
Ashvini Naik -

Totally awwed by this simple looking recipe, Rachna! Capsicum is my kitchen muse & how could I miss this. I’m going to try shallow frying it as I’m yet to buy an air fryer (though I’ve been thinking of it since long) Would you suggest any particular brand?

Reply
Anamika Agnihotri -

The photos are too much tempting. The recipe appears to be simple. If only I could say I will try making it someday because I am sure I will be capable of messing it up when I try and then all the Shimla Mirch will have to take the road to the dustbin.

Reply
Rachna -

I think you can do it, Anamika. Try with 2 capsicum if you are apprehensive.

Reply
Reema D'souza -

This looks so good. I’ve never tried something like this with capsicum. Hope to try this soon.

Reply
Rachna -

I hope you do

Reply
Rajlakshmi -

The one I had made before was without the cheese. Would try it with lots of cheese this time. It looks so delicious. And good use of airfryer too.

Reply
Rachna -

Absolutely! A little indulgence is allowed. 🙂

Reply
Obsessivemom -

Oh this looks scrumptious. Our childhood favourite was a similar recipe, only with tomatoes and without the cheese. This one would look spectacular with coloured capsicum.

Reply
Rachna -

I agree. Coloured capsicum would look even better. Try it. Kids would love it.

Reply
Sanch @ Sanch Writes -

Yum that looks awesome! I used to make stuffed capsicums with pearl barley and veggies. Must try this at some point too

Reply

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