This is a recipe where Bell Peppers (Shimla Mirch) is stuffed with appealing and aromatic mashed potatoes, onions and spices and baked to perfection. There are many variety and variation of the stuffing. The stuffing can be made with cottage cheese, aromatic rice and pulao, mashed vegetables. In traditional method, the pepper/Shimla Mirch was shallow fried. I have used an alternate method of baking which is equally delicious and much healthier than the deep frying. If you do not have access to the oven you can shallow fry the stuffed pepper in a pan.
Preparation Time – 5 mins
Cooking Time – 40 mins
Serves – 3 to 4
Type of Cuisine – Punjabi (North Indian)
Level of Cooking – Easy
- Peppers – 4 any color (I like red as they have a sharp taste)
- Boiled Potatoes – 3 to 4 medium size
- Green Peas – 1/2 cup (boiled)
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Chaat Masala – 1 tsp
- Dry Mango Powder – 1 tsp
- Salt – As Per Taste
- Garlic – 3 to 4 cloves chopped
- Green chili – 2 to 3 chopped
- Onion – 1 medium size chopped
- Ginger paste – 1 tsp
- Cumin seeds – 1 tsp
- Lemon juice – Few drops
- Mozzarella cheese – sprinkle on top
- Coriander leaves – sprinkle on the mixture
- Cooking oil – 2 tbsp
Method of Cooking-
- Slice off the top of pepper (Shimla Mirch/Capsicum), remove the stem and seeds and keep aside, rinse the hollow pepper with water, pat dry and keep aside. (We will add the seeds in the stuffing)
- Wash potato, green peas and boil them separately and mash them coarsely
- Heat a kadhai/wok on medium heat add 2 tbsp of oil and let the oil get hot.
- Once the oil is hot add cumin seeds, chopped onion, chopped green chili, and saute for 2 minutes.
- Once the onion is tender add garlic and ginger paste and cook for another 1 minute till the raw smell is gone.
- Add mashed potato, boiled green peas, the seeds of the pepper and all dry masala, mix well and continue to cook for another 3 to 4 minutes.
- Switch off the flame, sprinkle chopped coriander leaves and 1 tbsp lemon juice. Let the mixture cool down.
- Once the mixture is cold we start to stuff the bell pepper. Stuffed each pepper with the stuffing ensuring you leave some space at the top (You should only fill the bell pepper around 80% because when you cook the pepper will compress and the stuffing will rise and we need to leave the space)
- Sprinkle some cheese (mozzarella cheese) at the top of the stuffing.
- Preheat the oven 400 degrees F. Place the stuffed Peppers in baking tray and bake them 20 to 25 minutes until the peppers become soft (Cooking time may vary based on the oven type you are using hence occasionally keep checking)
- Change the bake mode to Broil mode and cook for another 2 minutes to give a nice texture to the peppers.
- Delicious stuffed bell pepper/bharwan Shimla Mirchi is ready. This can be enjoyed with Dal/Rice or Roti and raita or can be served as a side dish.