Indian stuffed peppers or bharwan shimla mirch are green bell peppers stuffed with a spicy potato mixture and then slow cooked in a pan. These stuffed peppers (stuffed capsicum) make a tasty side with rotis or parathas and can also be served as a snack or starter if using small bell peppers.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 242kcal
Ingredients
6small green bell peppers/capsicum
3medium potatoesboiled
1onion, finely chopped
1green chilli, finely chopped
1tspcumin seeds
1pinch ofasafoetida
2tspcoriander powder
1tspturmeric powder
1tspamchoor (dry mango powder)
Salt , to taste
2tbspoil
Instructions
Boil potatoes until they are tender. After the potatoes have cooled down, peel and cut into very small pieces.
Prepare the peppers by cutting off the tops and deseeding. Keep aside. Don’t discard the tops.
Heat 1 tbsp oil in a wok/kadhai. Add cumin seeds and asafoetida. When the seeds start to sputter, add the chopped green chillies and onions.
Sauté for 4-5 mins till the onions turn soft. Add coriander powder, cumin powder, and turmeric powder. Mix well.
Add the boiled potatoes and salt. Toss to coat the potatoes in the spices. Cook for 2-3 minutes.
Remove from heat and let the filling cool down. Once the filling has cooled down, stuff the peppers with this spicy potato mixture.
Heat 1 tbsp oil in a shallow frying pan. Place the stuffed peppers in the pan. Cover and cook on very low flame.
You will need to check on the peppers every 4-5 minutes and turn the sides so that all sides are evenly cooked.
When the peppers have evenly browned and “wrinkled”, they are ready. I like the peppers to be soft and still have a bite which goes great with the soft potato filling.
Serve hot as a side with rotis or as a snack. You can cut them in half for ease of eating and sharing or put the tops back and serve them whole.
Notes
A common variation of the filling for the Indian stuffed peppers or bhawan mirch is using a mix of potatoes and paneer (cottage cheese). To add cottage cheese, prepare the potato filling as in the recipe and then add mix in the grated paneer when the filling has cooled down.
Instead of pan frying, you can also bake the stuffed peppers. Rub some oil on the outside of each of the stuffed capsicum and bake it for 10-15 minutes in a 200ºC preheated oven till the peppers start to brown.