This stuffed capsicum recipe helps you make a flavorful and healthy Indian dish at home. This stuffed capsicum recipe uses bell peppers filled with a spiced potato mixture and cooked until tender. It is perfect as a side dish for lunch or dinner.
Stuffed capsicum, also known as bharwa shimla mirch, is a popular Indian dish made by filling bell peppers with a spiced stuffing. The word “bharwa” means stuffed, and this dish is a classic example of Indian stuffed vegetable recipes.
You prepare this stuffed capsicum recipe by hollowing out fresh capsicums and filling them with a mixture of mashed potatoes, onions, and spices. This stuffing creates a rich and flavorful filling that pairs well with the slightly sweet taste of capsicum.
Next, you cook the stuffed capsicums either by pan-frying or baking. Cooking on a low flame helps the capsicum become soft while keeping the stuffing intact. As a result, you get a perfectly balanced dish with a soft outer layer and a flavorful filling.
The ingredients play an important role in this recipe. Fresh capsicums, well-cooked potatoes, and aromatic spices like cumin, coriander, and garam masala enhance the taste. In addition, you can customize the stuffing by adding paneer, peas, or other vegetables.
You can serve stuffed capsicum with roti, paratha, or rice. This dish works well as a side dish or even as a light main course. Its simple preparation and rich flavor make it a favorite in many Indian households.
Stuffed Capsicum (Bharwa Shimla Mirch)
Course: MainCuisine: IndianDifficulty: Medium4
servings15
minutes25
minutes180
kcalThis stuffed capsicum recipe is a delicious Indian dish made with bell peppers filled with spiced potato stuffing. It is healthy and easy to prepare.
Ingredients
4 capsicums (bell peppers)
3 boiled potatoes
1 onion (chopped)
1 tsp ginger garlic paste
1/2 tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
2 tbsp oil
Salt to taste
Coriander leaves
Directions
- Cut the top of capsicums and remove seeds.
- Mash boiled potatoes in a bowl.
- Heat oil and sauté onions.
- Add ginger garlic paste and spices.
- Add mashed potatoes and mix well.
- Stuff the mixture into capsicums.
- Place them in a pan and cook on low flame.
- Cover and cook until capsicums are tender.
- Serve hot.
Notes
- – Use medium-sized capsicums
– Do not overcook
– Adjust spices to taste
Pro Tips (Chef Tips)
– Choose firm capsicums for better stuffing
– Do not overfill to avoid breaking
– Cook on low flame for even cooking
– Add paneer or peas for extra flavor
Common Mistakes to Avoid
– Overcooking capsicum → too soft texture
– Not sealing stuffing → filling may fall out
– Using watery stuffing → soggy dish
– Cooking on high heat → uneven cooking
Variations
– Paneer stuffed capsicum version
– Besan masala stuffing
– Cheese stuffed baked capsicum
– Gravy version of bharwa shimla mirch
Serving Suggestions
Serve stuffed capsicum hot with roti, paratha, or dal rice. It also works well as a side dish in an Indian thali.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best taste.
Pair this stuffed capsicum with paneer butter masala or explore more Indian recipes for delicious home-cooked meals.
For more information about bell pepper, you can visit Wikipedia.
