Stuffed Capsicum, also known as Bharwa Shimla Mirch, is a popular Indian dish that consists of hollowed-out capsicum or bell peppers filled with a delicious and flavorful stuffing. The stuffing typically includes ingredients such as paneer, potatoes, onions, and a blend of aromatic spices. The dish is then cooked either by baking or pan-frying, resulting in a scrumptious and wholesome meal that can be enjoyed as a main course or as a side dish
4capsicum / bell peppersbell peppers, assorted colors
200gpaneer / cottage cheesecrumbled
2Potatoesboiled and mashed
1Onionsfinely chopped
1Tomatofinely chopped
1/2tspCumin (Jeera)
1/2tspginger-garlic paste
1/2tspturmeric powder
1/2tspRed Chilli Powder
1/2tspGaram Masala
1/2tspcoriander powder
2tbspcoriander leaves / cilantro
Saltto taste
2tbspoil
Instructions
Pre-Cooking prep steps
Prep the capsicum: Wash the capsicums and pat dry. Cut off the tops and carefully remove the seeds and membranes, leaving a hollow shell. Set aside.
Prep the stuffing: Crumble the paneer and set aside. Boil, peel, and mash the potatoes. Finely chop the onion, tomato, and fresh coriander leaves.
Cooking steps
In a pan, heat 1 tbsp of oil over medium heat. Add cumin seeds and let them crackle.
Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook for another minute.
Add the chopped tomatoes and cook until they become soft and mushy. Now, add turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well and cook for 2-3 minutes.
Add the crumbled paneer and mashed potatoes to the pan. Mix everything well and cook for 5-6 minutes, stirring occasionally. Adjust salt to taste.
Turn off the heat and add the chopped fresh coriander leaves. Mix well and let the stuffing cool down a bit.
Preheat your oven to 180°C (350°F).
Stuff each capsicum with the paneer-potato mixture, ensuring they are filled to the brim.
Place the stuffed capsicums in a greased baking dish, drizzle with the remaining oil, and bake for 25-30 minutes, or until the capsicum becomes tender and slightly charred.
Alternatively, you can pan-fry the stuffed capsicums in a non-stick pan with a lid, turning them occasionally until cooked through and tender.