stuffed capsicum | bharwa shimla mirch recipe | stuffed capsicum recipe

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stuffed capsicum recipe, bharwan shimla mirch recipe

bharwa shimla mirch recipe - delicious recipe of green bell peppers stuffed with spiced potatoes.

4.26 from 27 votes
total time:
55minutes

stuffed capsicum recipe with step by step photos – this is a punjabi style delicious stuffed capsicum recipe. in this recipe, capsicum are stuffed with spiced mashed potatoes.

stuffed capsicum recipe, bharwan shimla mirch recipe

this punjabi bharwa shimla mirch 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 bharwa (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 bharwa shimla mirch goes best with rotis accompanied by raita. you can also serve these stuffed capsicum as a side dish. this dish also makes for a good tiffin box lunch.

for more veggie recipes you may like are:

stuffed capsicum recipe

4.26 from 27 votes
Prep Time:30 mins
Cook Time:25 mins
Total Time:55 mins
bharwa shimla mirch recipe - delicious recipe of green bell peppers stuffed with spiced potatoes.
stuffed capsicum recipe, bharwan shimla mirch recipe
Course:side dish
Cuisine:north indian,punjabi
Servings:2 to 3
Calories:258kcal

INGREDIENTS FOR stuffed capsicum recipe

(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 stuffed capsicum recipe

making stuffing for stuffed capsicum recipe

  • first, boil the potatoes till they completely tender and cooked thoroughly. peel and grate the potatoes. keep aside.
  • slice off the tops of the capsicum. remove the seeds. rinse them in water and pat dry with a kitchen towel. keep aside.
  • in a small frying pan, heat oil. fry the cumin first and then add chopped onions.
  • saute the onions till translucent. add chopped green chilies.
  • stir and then add turmeric powder, red chili powder, asafoetida. stir again.
  • add the potatoes and mix everything.
  • saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
  • stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down.
  • with a spoon or with your hands, stuff the potato mixture in the capsicum.
  • if baking, then brush or rub oil outside the capsicum, before you stuff them with the spiced mashed potatoes.
  • now you can bake the stuffed capsicum in an oven or saute in a pan.

for cooking stuffed capsicum in a pan

  • heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
  • cover the pan and allow the stuffed capsicum to cook on a low flame.
  • you will have to check often after every 5 to 6 mins and keep on changing the sides of the stuffed 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. the capsicum will get golden and wrinkled.
  • continue to check, change the sides and then cover again till the stuffed capsicum are cooked well. it took me about 25 mins to cook these on a low flame.
  • garnish with coriander or mint leaves and serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish.

RECIPE TIPS

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.
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preparation to make 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

making bharwa shimla mirch

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

cooking stuffed 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.

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 stuffed 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 stuffed capsicum are cooked well. it took me about 25 minutes 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


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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106 comments/reviews

  1. Hi Dassana,

    Thank you for this recipe. I want to serve it to a large group at work, and I wanted your advice on reheating (baking option).

    Thanks,
    Nidhi

  2. Hi… Stuffed capsicum was awsome. i like it its amazing. i think only one part which taking longer is cocking of capsicum on low heat it took almost 30 minutes. I am very happy, i have pre pared it today.

  3. I loved this recipe! I used baby peppers instead of normal-sized peppers hence I only needed to bake it for ~12 minutes. It’s so great! I also added a little cheese right at the top of the stuffed pepper and I added 1/4th teaspoon tamarind paste to my potato stuffing and it turned out SO GOOD. Thank you for the great recipe, totally reminded me of my mom’s own recipe!

  4. I made this stuffed bellpeppers today. It turned out good, but the bell pepper itself lacked any taste. Is that because there was no salt added to the peppers ?
    Or is it supposed to taste this way ?

    • hi sharmilee, salt is sprinkled on the bell peppers. i forgot to mention this point. but even if salt is added, taste wise they taste the way bell peppers taste 🙂

  5. Gorgeous recipe. Very tasty and available for cooking at home.
    Elegant photos and wonderful description.
    Nowhere have I seen such beautiful descriptions of recipes. Gratitude and respect to the author.

  6. Hi…, the presentation looks awesome. M gonna try today as i am not a big fan of capsicum. This recipe has inspired me to cook capsicum &taste it. Hopefully it turns out well …. 🙂

    Thank in advance

  7. Hi, and thanks for these lovely recipes and photographs.
    Can I use paneer instead of potato and follow exactly the same recipe?

  8. Hi..having found your food blogs, I m very relaxed now, as I dnt hv to search and keep brainstorming various sites for various recipes. U have so much in store where I can find all at one place..good going!

  9. Hi Dassana… I have been a regular visitor to your food blog and love it for the simple instructions and beautiful pics. I am not a regular in the kitchen, howerver,I have tried a few recipes and they turned out to be good. I would love to try out the home-made breads and have been pondering over purchasing a good Oven/OTG. Could you suggest one please?

    Thanks…

    • hi amruta. firstly thanks. i have a philips basic OTG which is some years now and still working good. i am not sure about the other brands as i have never tried them. you can read some online reviews and then decide on which brand and model you want to purchase. happy shopping.

  10. Thank you so much for your simple indian recipies. Being a guy, even i can follow them step by step with awesome results.

    Please post more dishes from northern india like UP, Bihar.

    Thanks again!

  11. I try every dishes made from this site .
    It’s the fantastic experience
    U make the khana pakana is so simple for me.
    Thank u so………much.

  12. Hey there, I live in Texas n cooking is my passion. And I love to experiment with my food. Ur recipes are really simple n amazing. Instead of aaloo in bharwan shimla mirch, I used soya granules n peas n it turned out awesome. Hv tried lots of ur recipes recent one was dabeli. Thanks for sharing ur recipes in such a beautiful way. Good Luck.

  13. 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!

  14. 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. 🙂

  15. 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.

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