Bharwa Shimla Mirch | Stuffed Capsicum Recipe

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Bharwa Shimla Mirch or Stuffed Capsicum is a delicious Indian side dish made by stuffing green bellpeppers with a spicy potato filling, which are then cooked further until completely done. A Punjabi style recipe, it makes for a comforting dish to complete your meals. 

Though traditionally, this recipe is made using green peppers, if you want to add some color to your plate, you can definitely go and use the colored bellpeppers as well. Also, the slitting style of the peppers varies across different homes in India, I have grown up watching the capsicums to be halved lengthwise at my home, so I do it the same way. If you wish, you can just chop off the head of the capsicum and stuff the entire pepper; whatever way you like.


Bharwa Shimla Mirch | Stuffed Capsicum Recipe


INGREDIENTS

  • Green capsicums - 3 to 4
  • Boiled and mashed potatoes, medium sized - 4 to 5
  • Finely chopped green chilies - 2 tsp
  • Finely chopped ginger - 2 tsp
  • Crushed dhaniya seeds - 1 tsp
  • Jeera - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Amchoor powder - 1 tsp
  • Red chili powder - 1/2 tsp
  • Salt - to taste
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Oil - 4 tbsp
  • Fresh chopped coriander - a handful

Bharwa Shimla Mirch | Stuffed Capsicum Recipe


METHOD

  • Nicely wash and pat dry the capsicums.
  • Slit the capsicums in halves, lengthwise. Using a spoon, gently scrape out the seeds and the membrane.
  • In a pan, heat about a tbsp or two of oil. Add in jeera, crushed coriander seeds, fennel seeds and let them sizzle.
  • Next, add chopped green chilies and ginger. Saute for few seconds.
  • Next add the turmeric powder, dhaniya powder and red chili powder. Saute for just 2 seconds on low heat.
  • Next add the mashed boiled potatoes. Roast them on medium heat for 2 minutes smashing them further with the back of the ladle.
  • Season with salt, garam masala and amchoor powder. Mix nicely and switch off the flame. Transfer the potatoes to a plate and cool down completely.
  • Lastly, add the fresh chopped coriander.
  • Once the potatoes have cooled, take the capsicum halves and fill them with the potato mixture all the way to the top. Press tightly so that potatoes do not fall off.
  • Heat about 2 tbsp of oil in a wide flat bottomed pan. On medium heat, place the stuffed capsicums with the potato side facing down. Cook them uncovered for 8 to 10 minutes or until the potato layer has nicely crisped up.
  • Flip the capsicums, cover and let them cook further for 8 to 10 minutes or until the capsicums have softened a bit and get a charred mark on the bottom.
  • Transfer on a plate; serve hot with roti, paratha or any bread of your choice.


Bharwa Shimla Mirch | Stuffed Capsicum Recipe


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