Stuffed Capsicum- Stir Fried Bell peppers stuffed with boiled mashed potatoes and basic spices
Stuffed capsicum/ Bharwa shimla mirch is a simple yet delicious recipe . Small bell peppers are stuffed with a mashed potato filling. The mashed potatoes are tempered with spices and roasted for 5 minutes before stuffing in the bell peppers.
This is a popular recipe in North India and is from Punjabi cuisine. My mom used to make this during winters when these peppers are in season but now capsicums are available through out the season and can be made any time.
This dish looks quite beautiful and appetizing so can be served in parties ans functions also. This can be serve as a side dish or as an appetizers . You can fill these peppers and store in the refrigerator for a day and stir fry before serving.
The filling can be made in so many ways but i loves this spices potato filling as this is the way my Mom use to make this regularly so i love this version the most . You can add mix vegetables or paneer along with potatoes.
I prefer to use small or medium size capsicums to make this but if small capsicums are not available then you can also use thick green chilies/ Bhavnagri chilies to make this which we use to make mirchi pakoda or to make stuffed chili pickle.
Instead of shallow frying in a pan you can also bake these in an oven or brush with little oil and cook in an air fryer or Microwave
You can check these recipes-
Video Recipe:
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
Stuffed Capsicum | Bharwa shimla Mirch
Equipment
- Pan, knife,
Ingredients
- 12 Bell Peppers / Capsicum / Shimla Mirch
- 3 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
For the stuffing
- 1/2 kg Potatoes / Aloo
- 3 Tbsp Cooking Oil
- 1/4 tsp Asafoetida / Hing powder
- To Taste Salt / Namak
- 1 tbsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1 tbsp Mango Powder / Amchoor Powder
Instructions
- Peel and mash the boiled potatoes.
- wash and slit the capsicum from one side.
- Heat oil in a heavy bottom wide pan and add cumin seeds.
- when cumin start to crackle then add turmeric and then add the boiled mashed potatoes and stir to mix.
- Now add salt, chili powder, coriander powder and mango powder.Mix every ting and saute for 5 minutes on medium heat.
- Let the mixture cool down and come to room temperature.
- Stuff the capsicums with this potato mixture.
- Heat oil in a wide deep pan and add cumin seeds and asafoetida.
- When cumin become golden then add all the stufFed capsicums in tHe pan and cover and cook on medium heat till half done.
- Now cover the side of each capsicum and cover gain and cook for few more minutes till it get done and get nice golden colour on both the sides
- Your stuffed capsicums are ready to serve.
- Enjoy stuffed capsicums with rice ,roti or parathas or serve as starter.
Notes
Instead of shallow frying in a pan you can also bake these in an oven or brush with little oil and cook in an air fryer or Microwave
Nutrition