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stuffed capsicum recipe | bharwan shimla mirch recipe | bharwan recipes

bharwan shimla mirch recipe with step by step photos – punjabi style delicious stuffed capsicum recipe. in this recipe, capsicum are stuffed with spiced mashed potatoes.

this punjabi style stuffed capsicum recipe is how i make this dish at home and is liked by everyone. sometimes i also add green peas to the potato stuffing. there are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour).

stuffed vegetable dishes are quite popular in india. few more bharwan (meaning stuffed) recipes on the blog are: 

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. this dish also makes for a good tiffin box lunch.

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

bharwan shimla mirch or stuffed capsicum recipe below:

4.55 from 20 votes
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bharwan shimla mirch recipe | stuffed capsicum recipe
prep time
30 mins
cook time
25 mins
total time
55 mins
 
stuffed capsicum - green bell peppers stuffed with spiced potatoes.
course: side
cuisine: north indian, Punjabi
servings: 2 to 3
calories: 258 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 4 to 5 medium to large shimla mirch (capsicum or green bell peppers)
  • 4 to 5 medium potatoes Or about 180 to 200 grams potatoes
  • ⅓ to ½ cup steamed or cooked peas (matar) - optional
  • 1 small onion, finely chopped or ¼ cup finely chopped onion
  • 1 green chili, chopped (hari mirch)
  • ½ teaspoon cumin (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon dry mango powder (amchur powder) or as required. - (substitute with ¼ teaspoon 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 teaspoon garam masala
  • 2 teaspoon chopped coriander leaves (dhania patta)
  • 1 tablespoon oil for sauteing the onions
  • 1 or 1.5 tablespoon oil for sauteing the capsicum
  • salt as required
how to make recipe
making stuffing for bharwan shimla mirch recipe:
  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 capsicum, before you stuff them with the spiced mashed potatoes.

  11. now you can bake the stuffed capsicum in an oven or saute in a pan.

for cooking stuffed capsicum 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 capsicum are cooked well. it took me about 25 mins to cook these on a low flame.

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

recipe notes

for baking stuffed capsicum 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 minutes (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.

rough nutrition info per serving:

Nutrition Facts
bharwan shimla mirch recipe | stuffed capsicum recipe
Amount Per Serving
Calories 258 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 1261mg 53%
Potassium 921mg 26%
Total Carbohydrates 29g 10%
Dietary Fiber 8g 32%
Sugars 9g
Protein 5g 10%
Vitamin A 23.5%
Vitamin C 307.4%
Calcium 5.7%
Iron 24.2%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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

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

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.

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.

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




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This post was last modified on November 13, 2017, 12:46 pm

    Categories Indian Vegetable RecipesKids RecipesMain CourseNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes