stuffed capsicum recipe or bharwan shimla mirch recipe

stuffed capsicum recipe, bharwan shimla mirch recipe

stuffed capsicum or bharwan shimla mirch recipe with step by step photos

in this recipe, capsicum or green bell peppers are stuffed with spiced mashed potatoes. there are many variations of making the stuffing and even with different ingredients like paneer/cottage cheese, besan/gram flour and green peas.

this punjabi recipe is how i make the bharwan shimla mirch at home. sometimes i also add green peas to the potato stuffing. this dish also makes for a good tiffin box lunch.

stuffed vegetable dishes are quite popular in india. few more bharwan (meaning stuffed) recipes on the blog are bharwan bhindi, bharwan tendli and bharwan karela. other recipes in the same league are bharwan aloo and bharwan tamatar which i have yet to post.

most of the times i bake the stuffed capsicum. but in this post, i have mentioned on how to cook the capsicum in a pan, as i do get a lot of requests for making stuff without an oven. however, if you do have an oven, then bake the capsicum. baking is easy and effortless, than sauteing & cooking them in a pan.

the bharwan shimla mirch goes best with rotis accompanied by a raita. you can also serve these stuffed capsicum as a side dish.

step by step bharwan shimla mirch or stuffed capsicum recipe:

1. first, boil the potatoes till they completely tender and cooked thoroughly. peel and grate the potatoes. keep aside.

boiled potatoes for stuffed capsicum recipe

2. slice off the tops of the capsicum. remove the seeds. rinse them in water and pat dry with a kitchen towel. keep aside.

slice the capsicum top

3. in a small frying pan, heat oil. fry the cumin first and then add chopped onions.

sauting onions - making stuffed capsicum recipe

4. saute the onions till translucent. add chopped green chilies.

sauting onions for making stuffed capsicum recipe

5. stir and then add turmeric powder, red chili powder, asafoetida. stir again.

making stuffed capsicum recipe

6. add the potatoes and mix everything.

preparing stuffed capsicum masala

7. saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.

preparing stuffed capsicum masala

8. stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down.

spiced potato stuffing for bharwan shimla mirch recipe

9. with a spoon or with your hands, stuff the potato mixture in the capsicum.

stuff potato mixture in capsicum

10. now you can bake them or saute in a pan. i have mentioned the baking instructions in the recipe details below. heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.

place the stuffed capsicum in the pan

11. cover the pan and allow the stuffed capsicum to cook on a low flame.

cooking stuffed capsicum or bharwan shimla mirch

12. you will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well. check, turn the sides and cover the pan again. you also have to place the open potato side touching the pan. in the below pic, you will see the various sides getting cooked. the capsicum will get golden and wrinkled. i usually cook the bell peppers thoroughly.

cooking stuffed capsicum or bharwan shimla mirch

13. continue to check, change the sides and then cover again till the bell peppers are cooked well. it took me about 25 mins to cook these on a low flame.

cooking stuffed capsicum or bharwan shimla mirch

14. garnish with coriander or mint leaves and serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish.

stuffed capsicum recipe, bharwan shimla mirch recipe

if you are looking for more veggie recipes then do check aloo capsicum, paneer capsicum, vegetable korma, mix vegetables and aloo gobi matar.

bharwan shimla mirch or stuffed capsicum recipe below:

5.0 from 6 reviews
bharwan shimla mirch | stuffed capsicum recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
stuffed capsicum - green bell peppers stuffed with spiced potatoes.
AUTHOR:
RECIPE TYPE: side
CUISINE: north indian, punjabi
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 4 to 5 medium to large shimla mirch/capsicum/green bell peppers
  • 4 to 5 medium potatoes or about 180 to 200 gms potatoes
  • ⅓ to ½ cup steamed or cooked peas (optional)
  • 1 small onion, finely chopped or ¼ cup finely chopped onion
  • 1 green chili, chopped
  • ½ tsp cumin/jeera
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp dry mango powder/amchur powder or as required (substitute with ¼ tsp lemon juice if dry mango powder is not available. you can also increase the quantity of lemon juice as per your taste)
  • ¼ to ½ tsp garam masala
  • 2 tsp chopped coriander leaves/dhania patta
  • 1 tbsp oil for sauteing the onions
  • 1 or 1.5 tbsp oil for sauteing the capsicum
  • salt as required
INSTRUCTIONS
prepping and stuffing:
  1. first, boil the potatoes till they completely tender and cooked thoroughly. peel and grate the potatoes. keep aside.
  2. slice off the tops of the capsicum. remove the seeds. rinse them in water and pat dry with a kitchen towel. keep aside.
  3. in a small frying pan, heat oil. fry the cumin first and then add chopped onions.
  4. saute the onions till translucent. add chopped green chilies.
  5. stir and then add turmeric powder, red chili powder, asafoetida. stir again.
  6. add the potatoes and mix everything.
  7. saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
  8. stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down.
  9. with a spoon or with your hands, stuff the potato mixture in the capsicum.
  10. if baking, then brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes.
  11. now you can bake the stuffed bell peppers in an oven or saute in a pan.
for cooking in a pan:
  1. heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
  2. cover the pan and allow the stuffed capsicum to cook on a low flame.
  3. you will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well. check, turn the sides and cover the pan again.
  4. you also have to place the open potato side touching the pan. the capsicum will get golden and wrinkled.
  5. continue to check, change the sides and then cover again till the bell peppers are cooked well. it took me about 25 mins to cook these on a low flame.
for baking in the oven:
  1. preheat your oven to 200 degrees C.
  2. place the stuffed capsicum on a baking tray and bake at 200 degrees C for 20 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. you can also top some grated cheese on the potatoes and then bake.
  3. garnish with coriander or mint leaves and serve these potato stuffed bell peppers hot or warm with rotis, bread or as a side dish.




{ 57 Responses }

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  1. Sneha says

    I made this for dinner last week. I have just moved to the US and I didn’t know how to use the oven. I tried this dish it came out fantastic! Thank you so much. Every recipe of yours that I have tried so far have come out great!

  2. Sneha says

    I made this for dinner last week and my husband loved it! Thanks for the tips on making it in the oven. This was my first experience of using an oven so I was really reassured and happy with the result. :)

  3. Nitin Gupta says

    Hey,
    I moved to Leeds a month back and was only surviving on take away for a fortnight, and eventually started missing home food. Then I came across your website and the result is I now have 5 people coming to my place for dinner everyday. Thanks a lot.. I feel at home in U.K. now…at least on the dinner table.

  4. sneha says

    Hi,

    I really love your recipes. they are simply good and you have done a great job in presenting the recipes with pictures. Just love your website. This has inspired me to cook.
    thank you.

  5. Zo says

    Hi,
    Looks yummy. I was wondering if I can add grated cheddar cheese in the potato mixture. Or whether I should just sprinkle the cheese on top? I would add it without any hesitation if there was no Mango Powder. Since you are the expert and you might have cooked this dish many times, do you think adding cheddar cheese at all is recommended here. If yes than which would be the best way? In the mixture or sprinkling a little on top. I can’t predict cheddar cheese combination with mango powder. Pls guide.

  6. rinku negi says

    Hi..cooking is my biggest fear.. i dont know wht i think when i cook but I tried this recipe..n my husband likes it.thanks for generating my confidence in cooking through ur recipes..thanks alot

  7. Zil Patel says

    Nice recipe… Its too good… Whenever I m cooking I choose recipes from ur website… I also made coconut barfi, gajar ka halwa, and they were awesome… Thanx…

  8. M.D says

    Hello !
    Your recipes are very nice !! Thanks a lot for posting them. I have been able to improve a lot in my cooking because of your recipes.
    I had a small query not directly related to your page. I wanted to buy an otg for baking purpose, but mostly people these days suggest buying a microwave with convection mode as it serves the purpose of an otg also. But there is another group that says that microwave is not good for health and food is not baked evenly in it as compared to Otg.
    What would your suggestion be for some one who is new to baking and cooking as well. I am not asking you to suggest any particular model or brand.
    Request you to clear my doubts as you are so experienced in the field of cooking.
    Thanks in Advance !
    Regards.

    • says

      thanks. if you want to bake a lot, then i would suggest an OTG. in oven there is even baking. microwave oven is also good for baking. but the temperature for a standard recipe using oven, needs to be brought down in the microwave oven. in a microwave oven, due to the fan the heating is quick and rapid. so what happens is the top of a loaf gets browned quickly in microwave oven. personally i prefer to bake in an OTG. i have also heard the side effects of microwave rays. i used to cook food in microwave, but now i just use it for reheating. for cooking i use the stove top. i have got so many requests for microwave recipes, but still considering whether to add them or not. i would suggest to go for an OTG since i bake often. i have used both OTG and microwave oven and i feel baking is better in an OTG.

  9. lekha says

    hey, i just love all the recipes at vegrecipesofindia.com and the most lovely part is that each recipe is available with photographs which is very helpful for those who are new to cooking.

  10. lubna says

    From d time I have tried ur recipes, stopped browsing all other sites. All ur recipes I tried worked out well except rawa onion dosa, it was good but not crispy&my family likes crispy dosas. How do I make crispy rawa dosa, may b omit onions?

    • says

      thanks lubna. the onion rava dosa posted is a less crisp version and more on the softer side. to have a crisp dosa, you will have to increase amount of maida/all purpose flour. adding onions directly on top when you spread the batter will make it crisp. if the onions are added in the batter directly, it does not give that crisp dosa. you can try this rava dosa recipe, which gives crisp dosa. but they have to be served immediately. link here – http://www.vegrecipesofindia.com/rava-dosa-crisp-rava-dosa/

  11. grishma says

    dear dassana

    thank u for the recipe….i just need your advice can the potatos be cooked in the microwave and how to grate them after cooking since they will be tender and soft

    • says

      hi grishma, potatoes can be cooked in the microwave. either you halve them and place in a bowl of water. cover the bowl and microwave. check the doneness with a knife. if the knife is able to pass easily through the potatoes, they are cooked. then drain them well. peel and grate or mash them directly with a fork or potato masher.

  12. Ritika says

    Hi Dassana,

    This site is really boon for me as i am newly married n my in laws are very foody.Initially i was scared of cooking bcoz i am not good in cooking but this site is helping me out n my in laws are happy by my curlinary skills…..Thanksssss to u….Stay Blessed :)

  13. Sweta says

    Hi Dasanna,

    Can i make the shimla mirch in a microwave? if yes, what is the mode used and temperature settings.

    • says

      sweta, i have done it many years back. now i rarely use microwave for cooking as many internet article says its not good for health. i only use microwave to reheat food which also is not healthy. you can microwave on a high power for some minutes. i have forgotten how many minutes i used to keep. you have to keep on checking capsicum after every 2-3 minutes. you can also bake shimla mirch in the convection mode of the microwave. bake at 180 degree for same amount of time. time you have to check accordingly.

  14. Sunita Jayaprakash says

    I am a big fan of ur recipes.Keep cooking great dishes and love to try all the new ones that u post.

  15. Susan says

    I’ve been looking for a good vegetarian stuffed green bell Pepper recipe for some time, and I think this is it. The recipe sounds great, with the added caveat that my 91 year old mother loves a good stuffed green pepper. Thanks!

  16. Swathi says

    Tried the recipe…loooooved it :) love your blog has helped me so much to try out new dishes :) keep rocking :)

  17. Ritu says

    Hello Dassana,
    This is a long pending comment that i wanted to post have been trying your recipes since past few months and every single recipe has turned out great.
    Few of my favorites are Rajma Masala, Gobhi Manchurian, Tawa Paneer, Fried rice, Veg Biryani, daal Makhani, Banana Bread, Cabbage kofta…I think I should stop now else it will be a long list 
    I totally love your blog and it is the only reference I am following these days. Your recipes and the way you post those recipes is completely awesome.
    I have not tried this stuffed shimla mirch ever in Oven but I read your note and I am ready to try this on coming weekend.
    A request for you is- if it is possible may you also post the pictures of onions or tomatoes used in recipe.
    Sometimes it is confusing for me to understand medium size tomato or onions as the size vary in India and US.
    I am giving you five stars for rest of the recipes I have tried :-)
    Ritu

    • says

      thanks ritu for your genuinely encouraging and motivating comment. fine, i have taken your suggestion into consideration and will add the pics for some recipes. now i have started giving the measurements in cups and grams also, as i know the small to medium can vary from country to country.

      • Ritu says

        Thanks Dassana :-)
        I did try this recipe in Oven and result was great. I am going to use only oven for this recipe going forward as its a healthier and equally tasty version.
        Thank you so much for this.

        I am ready to try mawa cake recipe this week as I have some mawa in the refrigerator and was not sure what to do with it.

        Ritu

        • says

          thanks ritu for the positive feedback on stuffed capsicum and sharing your inputs. do try the mawa cake recipe, its nice. i will also be posting today khoya matar makhana recipe. its a rich gravy dish from north india.

  18. says

    Hello Dassana Ji,
    I m a big fan of your recipes. I found your site when I was looking for a way to make samosas. I am not much into cooking, but my husband likes to invite friends at dinners etc. So I have become a cook by default and internet has helped me a lot.
    The samosas were a great hit among guests and since then you have become my favouritest reference source.
    Coming to the stuffed capsicum, my mum used to make it when we were kids. She used to make it in a cooker. And we never liked it. May be because it always got cooked too much and potatoes seemed gooey. But the pics here have inspired me enough to try my hands on this recipe. I will try baking method first and see what happens.
    Thanks a lot for such wonderful and easy to understand recipes.

    • garg says

      Hey i am a great fan of ur website…have been following ur blog since so long…i am facing problems in one of ur recipes ie. BIRYANI RICE….it did not come like the picture posted by you…dont know wether i am making any mistakes? can u post step by step pics in the post if possible….it would be a great help….

        • garg says

          The Biryani rice turned out oily and stuck to each other due to the oil. Also the colour and texture did not come as in the pic posted by you.The taste was also not good.Please help….

          • says

            firstly did you use the exact tbsp and cup measurements. 2 tbsp ghee or oil for 2 cups of rice, won’t make it oily. with the spices that have gone into the biryani rice, the taste and flavor is aromatic. if you add salt in the right amount, the taste comes through, otherwise the taste will be bland. just like the case with any dish. when you stay stuck, it means the rice has been cooked too much. the grains have to be separate and yet cooked. with practice, you will be able to cook rice perfectly. apart from the rice, i am not sure what has gone wrong. i will try to update this post with step by step, if possible.

  19. Preeti says

    I love the idea of frying them in a pan instead of baking. I make these the same way, except that before baking, I add some grated cheese on top.

    I really like your photos. Simple and clean with natural light. No hundreds of food props to distract. The focus is on food – the way I prefer :)