Stuffed Capsicum (Bharwa Shimla Mirch)
Course: Side DishCuisine: North IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
180
kcalBell peppers stuffed with a spiced potato-pea mixture and shallow fried or baked – a delicious side dish.
Ingredients
4 medium capsicums (bell peppers)
3 medium potatoes, boiled & mashed
½ cup boiled peas
1 onion, finely chopped
1 tsp ginger-garlic paste
1 green chilli, chopped
1 tsp cumin seeds
½ tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
2 tbsp oil
Directions
- Slice the tops of capsicums, remove seeds. Keep aside.
- Heat oil in a pan, add cumin, then onion and ginger-garlic paste. Sauté until golden.
- Add turmeric, chilli powder, garam masala, and salt. Mix well.
- Stir in mashed potatoes and peas. Cook for 5 minutes.
- Stuff the mixture into capsicums.
- Place stuffed capsicums in a pan with a little oil, cover and cook for 15–20 minutes until tender.
- Alternatively, bake at 180°C for 20 minutes.
- Serve hot with roti or rice.
Notes
- Indian-style bell peppers filled with spiced potato and pea stuffing. A tasty side dish for roti or rice.