Stuffed Capsicum Recipe | Bharwa Shimla Mirchi
Stuffed Capsicum Recipe | Bharwa Shimla Mirchi is a popular Indian dish made with stuffed bell peppers (known as “Shimla Mirch” in Hindi). The term “Bharwa” means stuffed in Hindi. In this dish, large green bell peppers are hollowed out and filled with a spiced stuffing made from various ingredients.
The stuffing for Bharwa Shimla Mirchi typically consists of a mixture of mashed potatoes, spices, and sometimes other vegetables such as onions, carrots, or peas. The spices used may include turmeric, red chili powder, cumin, coriander, garam masala, and salt, among others. The stuffing is then tightly packed into the bell peppers.
After the bell peppers are stuffed, they are either shallow fried or baked until they become tender and slightly charred. The cooking method may vary depending on personal preference. Stuffed Capsicum is often served as a side dish with roti (Indian bread) or rice, and it can be enjoyed with a variety of chutneys or yogurt.
This dish is popular in various regions of India and is known for its flavorful and spicy taste. It is a great vegetarian option and can be enjoyed by people who prefer mild to moderately spicy food.
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Stuffed Capsicum | Bharwa Shimla Mirchi
Stuffed Capsicum | Bharwa Shimla Mirchi is a popular Indian dish made with stuffed bell peppers (known as "ShimlaMirch" in Hindi). The term "Bharwa" means stuffed in Hindi. In this dish, large green bell peppers are hollowed out and filled with spiced stuffing made from various ingredients.
Ingredients
- Capsicum/ Shimla mirchi – 250 gms.
- Oil – 4 large spoons
- Cumin seeds – ½ tbsp.
- Green chilies – 2 tbsp. minced
- Onions – ½ cup
- Ginger garlic paste – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – ½ tbsp.
- Coriander powder – ½ tbsp.
- Boiled potatoes – 2 No.
- Red chili powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Aamchur/ dry mango powder – ½ tbsp.
- Coriander leaves – 3 tbsp.
Instructions
- Heat two tablespoons of oil in a frying pan and add cumin seeds, finely chopped green chilies, and onions.
- Mix the ginger garlic paste, turmeric powder, salt, and coriander powder together in a bowl. Mix all the spices.
- Mash the boiling potatoes and mix thoroughly. Sprinkle red chilli powder and garam masala powder on the mixture.
- Sprinkle dried mango powder to make it taste tangy, then add coriander leaves and transfer to a separate bowl.
- To get the capsicum ready, take off the top part and the seeds, making them shallow, and keep them aside to fill later.
- Using a spoon, scoop up the potato mixture and carefully put it inside the capsicums. Then, set them aside for later.
- Heat 2 tablespoons of oil in a pan. Then, add Shimla mirchi one by one, while cooking on low heat and covering the pan with a lid.
- Flip the dish every minute or two until the other side is nicely cooked. Move the Stuffed Capsicum to a plate for serving and enjoy it with chapati or steamed rice.
Recipe Video
How to make stuffed capsicum recipe:
1. In a pan heat 2 tbsp. oil and add cumin seeds, minced green chilies and onions.
2. Add ginger garlic paste, turmeric powder, salt and coriander powder. Mix all spices.
3. Mash boiled potatoes, add and mix well. Sprinkle red chili powder and garam masala powder.
4. Sprinkle a little dry mango powder to get the tangy flavour, add coriander leaves and transfer to another bowl.
5. Let’s prepare capsicum, remove the top part and its seeds so that they look shallow, and keep them aside for stuffing.
6. Take potato mix and stuff it into capsicum with the help of a spoon and keep aside.
7. In a pan heat 2 tbsp. oil and place Shimla mirchi one by one and cook on low flame with lid covered.
8. Flip to the other side for every minute or two till they are perfectly cooked. Transfer the Stuffed capsicum recipe to a serving plate and serve hot with chapati or with steamed rice.
Watch this recipe video on >> Youtube.
Tips to help you make a mouthwatering stuffed capsicum recipe:
Choose the right capsicums: Look for fresh, firm, and brightly colored capsicums (bell peppers) with smooth skin. They should be large enough to hold a sufficient amount of stuffing.
Select the filling ingredients: You can get creative with the filling, but popular options include a mix of cooked rice, ground meat (like beef, chicken, or turkey), vegetables (such as onions, carrots, zucchini, or mushrooms), and herbs and spices. You can also use quinoa, couscous, or other grains as an alternative to rice.
Pre-cook the filling: To ensure the filling is fully cooked and flavorful, pre-cook any raw ingredients before stuffing the capsicums. This is especially important for meats and grains. You can sauté the vegetables and brown the meat beforehand.
Add herbs and spices: Incorporate your favorite herbs and spices into the filling to enhance the flavor. Common choices include garlic, onion powder, paprika, oregano, thyme, and parsley. Season with salt and pepper to taste.
Cheese it up: If you enjoy cheese, consider adding a layer of grated cheese on top of the filling before baking. This will add a delicious gooey texture and enhance the overall taste.
Preparing the capsicums: Cut the tops off the capsicums and remove the seeds and membranes from the inside. You can slice a thin piece from the bottom if needed to help them stand upright. Parboil the capsicums in boiling water for a couple of minutes to slightly soften them before filling.
Stuffing the capsicums: Spoon the pre-cooked filling into the parboiled capsicums, pressing it down gently to pack it well. Be generous with the filling, but avoid overstuffing, as the capsicums may burst during cooking.
Choose the right baking dish: Use an oven-safe baking dish that will hold the stuffed capsicums snugly and keep them upright during baking. If you are using pan then follow as shown in the video.
Add moisture: Pour some vegetable or chicken broth into the bottom of the baking dish. This will help keep the capsicums moist and prevent them from drying out during baking.
Baking: Cover the baking dish with foil and bake the stuffed capsicums in a preheated oven at around 180°C (350°F) for about 25-35 minutes or until the capsicums are tender and the filling is cooked through. Remove the foil during the last 10 minutes to allow the cheese to brown, if using.
Serving: Once baked, let the stuffed capsicums rest for a few minutes before serving. You can garnish with fresh herbs for added freshness.
