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Stuffed Capsicum | Bharwa shimla Mirch

Stuffed Capsicum-  Stir Fried Bell peppers stuffed with boiled mashed potatoes and basic spices
Prep Time10 mins
Cook Time10 mins
Course: Lunch box Recipe, Side Dish, snacks/starters, Tiffin recipes
Cuisine: Punjabi Cuisine, Uttar Pradesh Cuisine
Keyword: bharwa shimla mirch, stuffed, stuffed capsicum
Servings: 6
Author: Anjana Chaturvedi

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

Variation-
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