This post is also available in:
Hindi
This one is among those dishes which are found by various names and recipes across the globe! However, in India, the Stuffed Capsicum is popularly known by the term “Bhanrwa Shimla Mirch”.
By the way, let me tell you about the most interesting part of Stuffed Capsicum. Well, it can be stuffed with various things! Yes! This fact gives you lot of opportunities to try and test your own creative cooking ideas. Basically, the bhanrwa shimla mirch is prepared using boiled mashed potatoes with various spices but you can add many more other things to it. Moreover, you can use any color of capsicum to prepare this dish. I particularly use cheese or mixed vegetables while preparing the stuffing of this dish. You can even stuff it with grinded mutton or chicken for your loved ones who crave for non-veg dishes. If you want to enhance the taste and nutrition value of this dish, you can try the mix-vegetables mantra along with cheese which brings a mouth watering flavor to the dish.
Stuffed Capsicum ( Bharwan Shimla Mirch )
Ingredients
- 8 Capsicums
- 4 small Boiled Potatoes
- 1 Green Chilli (Chopped)
- 1 tbsp Fresh Coriander Leaves (Chopped)
- 1/4 tsp Ginger (Grated)
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- 1/2 tsp Coriander Powder
- Salt
- 1 pinch Hing
- 1 Onion (Chopped)
- 2 tbsp Oil
Instructions
-
To make the stuffing, grate the boiled potatoes.
-
Heat 1 tablespoon of oil in a thick bottom pan.
-
Keep the flame low.
-
Add the chopped onion and saute until they become soft.
-
Add the hing, green chilli, and the grated ginger.
-
Stir fry a bit and then add the grated potatoes.
-
Season with the salt, red chilli powder, coriander powder, garam masala powder and the fresh coriander leaves.
-
Mix till the mixture comes together and then shut off the flame.
-
Let it cool just a bit.
-
Ready the Capsicums by washing well and pat them to dry.
-
Cut off the top stalk.
-
With a sharp knife, cut off the inner part that holds the seeds.
-
Discard them.
-
Fill each Capsicum with the ready filling.
-
Again, heat a nonstick pan on low flame.
-
Add 1 tablespoon of oil.
-
Carefully place all the stuffed Capsicums.
-
Sprinkle little amount of salt on them else the covering tastes bland.
-
Cover with a lid and let fry for a few minutes.
-
Now, turn them all onto the sides and cook till soft.
-
Similarly, keep on turning so that all sides get cooked evenly.
-
Lastly, invert all and let cook so that the open end with the stuffing also gets cooked to a golden brown color.
-
Remove each with a slotted spoon or a pair of tongs.
-
Serve hot with rice, dal or rotis.
-
If baking, bake at 180 degrees in a preheated oven by placing in a greased baking tray.
-
Bake for 10 to 12 minutes, depending on the size of the Capsicums.
