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stuffed capsicum recipe
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Stuffed Capsicum | Bharwan Shimla Mirch

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.
Course Main Course, Vegetable
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword bharwan shimla mirch, stuffed capsicum
recipe stuffed capsicum
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 peppers
Calories 119kcal
Author Rachna Parmar

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

Calories: 119kcal | Carbohydrates: 25g | Protein: 5g | Sodium: 49mg | Potassium: 829mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 119.1mg | Calcium: 67mg | Iron: 5.2mg