Bharwa Shimla Mirch - Potato Stuffed Bell Peppers
Bharwa Shimla Mirch Recipe | Stuffed Bell Peppers | Stuffed Capsicum Recipe is a flavourful Indian style side dish cooked using a spicy potatoes filling.
Recipe Source Link:https://www.mygingergarlickitchen.com/bharwa-shimla-mirch-recipe/
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Prep Time = 15 minutes
Cook Time = 25 minutes
Total Time = 40 minutes
Category = Side
Cuisine = Indian
Serves = 5-6
Nutrition Info = 185 calories
Serving Size = 1 piece
» For Bharwa Shimla Mirch/stuffed Capsicum/stuffed Bell Peppers:
- 4 medium potatoes, boiled, halved and peeled
- 3 large, bell peppers (you can choose any color)
- 1 cup onions, chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- 3 tablespoons + 1 tablespoon oil
- 1 teaspoon red chili powder (lal mirch powder)
- 1/4 teaspoon turmeric powder (haldi powder)
- 1 1/2 teaspoons amchoor powder (dried mango powder)
- 1/4 teaspoon garam masala powder
- Salt to taste
» Cut Capsicum/Shimla Mirch/Bell Peppers:
- Slice the capsicums/peppers into half and cut out the stems from the tops.
- Cut the core from the inside of the peppers and strip away any seeds.
- Rinse them in water and pat dry with a kitchen towel. Set it aside.
» Make Stuffing:
- Mash or grate the boiled potatoes, set them aside.
- Heat 3 tablespoon oil in a broad pan over medium heat.
- Add mustard seeds and cumin seeds.
- Once the seeds start to crackle add the chopped green chilies and saute for 1 minute.
- Add the chopped onions and saute for 3-4 minutes, do not overcook, we want slightly crunchy onions.
- Add mashed potatoes, red chili powder, turmeric powder, garam masala powder, amchoor powder, and salt to taste.
- Mix everything well to combine.
- Cook on medium heat for 5 minutes. Turn off the heat.
- Transfer the potato mixture onto a plate, and let it cool off completely.
» Stuff Shimla Mirch/Capsicum:
- Spoon the hollowed capsicum/shimla mirch with potato mixture. Press tightly with a spoon, to make sure that stuffing doesn?t come out while cooking.
» Cook Shimla Mirch/Capsicum In a Pan:
- Heat 1 tablespoons oil in a pan. Add the stuff capsicums to the pan and shake the pan slightly to make sure that all the capsicums are coated well with oil.
- Cover the pan with a lid and cook over medium heat for 7-8 minutes.
- Open the lid. Flip the capsicum and cook cover for 7-8 minutes.
- Cover the pan, and cook for 7 more minutes or until the capsicum is cooked through.
- Do a knife test by inserting a knife on the sides of capsicum, if it slides easily that means the capsicum is done.
- Add the remaining masala and sauté for few more minutes.
- For serving, first, arrange the masala on a serving platter.
- Place stuffed capsicum on the bed of potato mixture.
- Garnish with coriander leaves and serve this bharwa shimla mirch/stuffed capsicum hot as a side dish along with roti or paratha.
» Alternatively Bake Shimla Mirch/Capsicum In an Oven:
- Preheated oven to 375°F/190°C.
- Simply brush the stuffed bell peppers with oil.
- Arrange them in a baking pan.
- Bake in 375°F/190°C preheated oven for 25-30 minutes or until the peppers are tender. If you want the brown spots, then after 30 minutes, turn the oven to broiler settings and broil on high for 2-3 minutes.
- If you want to skip stir-frying the potatoes, then you can stuff capsicum with raw potato mixture.
- To prevent capsicum/pepper from burning, keep stirring them frequently.
- Capsicum takes some time in cooking, so keep flipping and cooking them from all the sides until they are tender and well-cooked from all the sides.
- I chose 3 different colors of Capsicum for this recipe, but you can surely choose any color you like.
- If the peppers have an unbalanced bottom, then you can also cut away a very thin slice of pepper from the bottoms so the peppers can stand upright.
- Also, you can poke about some tiny holes in the bottoms to let juices drain out.
- I like to serve this bharwa shimla mirch with extra potato mixture. But, if you don?t want extra stuffing use only 2 large potatoes.