Bharwan Shimla Mirch or stuffed capsicum is a dish I’ve been having since childhood. Tiny green peppers cleaned and stuffed with a spicy potato mixture and then sautéed is a good way to have capsicum for those who don’t often like this vegetable. My sons love this recipe especially since I make it cheesy. I have started making it in my Airfryer which is a nice way of getting a lovely char and having a cooked capsicum while still not getting mushy. Do try this stuffed capsicum recipe. It stays well in the lunchbox too.
Here’s how to make bharwan Shimla mirch:
Ingredients
5-6 small capsicum (green pepper)
3 medium potatoes boiled and mashed
4-5 cloves garlic minced
1-2 green chillies finely chopped
1 tsp. garam masala
1 tsp. amchur or raw mango powder
1 tsp. coriander powder
1 tsp. cayenne or red chilli powder optional
1 tsp. pepper powder optional
salt to taste
For Topping
Grated Processed cheese
Oil for sauteeing or spraying
Recipe:
Add minced garlic, green chilli, garam masala, amchur, coriander powder, cayenne (if using), pepper (if using) along with salt to the mashed potato and mix well. Taste and adjust seasoning.
Take smaller capsicum or green pepper. Remove the external stalk. Cut into halves or remove the crown. Remove the veins and seeds to have a nice pepper to fill.
Now spoon in the potato mix till the pepper is filled well.
Grate processed cheese to cover the top. Spray some oil all over the peppers.
If using Airfryer:
Preheat airfryer for 5 minutes at 200 deg C. Airfry the pepper for 8-10 minutes till they get a nice char and the cheese melts and becomes golden brown. Take it out and serve hot with rotis and tadka dal. It tastes delicious where the mellow taste of peppers is complimented by the cheesy spicy filling. You can use the same method to bake in an oven. Only the cooking time is more, say about 15 -20 minutes at 200 deg C.
On Gas stove
Heat some oil in a kadhai or pan. Put in the stuffed capsicum, cover and cook for 5-6 minutes on each side. Turn to the sides as well as the potato side down to evenly cook the capsicum. Serve hot.
Your stuffed peppers are ready to serve. Do enjoy them.
Pro Tips:
- If you overcook your capsicum, they turn mushy and not very tasty. I prefer them to have a bit of their crunch and retain their flavour.
- If you so like, you can saute the filling in some oil. I like the filling in this way as the potato is already cooked.
- You can add veggies like grated carrots, onions, green peas etc. to your filling as per your choice. Make sure all the veggies are cooked when you add them to the mixture.
- You can remove cheese if you so like.
- My mum would put a crust of roasted gram flour on top of the potato filling to give it a lovely brown colour when fried. Since I use cheese I don’t use that step but you can certainly do that.
- You can use red and yellow peppers in place of green ones or all together for a nice burst of colour.
Stuffed Capsicum | Bharwan Shimla Mirch
Ingredients
- 5-6 small capsicum green pepper
- 3 medium potatoes boiled and mashed
- 4-5 cloves garlic minced
- 1-2 green chillies finely chopped
- 1 tsp. garam masala
- 1 tsp. amchur or raw mango powder
- 1 tsp. coriander powder
- 1 tsp. cayenne or red chilli powder optional
- 1 tsp. pepper powder optional
- salt to taste
For Topping
- Grated Processed cheese
- Oil for sauteeing or spraying
Instructions
- Add minced garlic, green chilli, garam masala, amchur, coriander powder, cayenne (if using), pepper (if using) along with salt to the mashed potato and mix well. Taste and adjust seasoning.
- Take smaller capsicum or green pepper. Remove the external stalk. Cut into halves or remove the crown. Remove the veins and seeds to have a nice pepper to fill.
- Now spoon in the potato mix till the pepper is filled well.
- Grate processed cheese to cover the top. Spray some oil all over the peppers.
If using Airfryer:
- Preheat airfryer for 5 minutes at 200 deg C. Airfry the pepper for 8-10 minutes till they get a nice char and the cheese melts and becomes golden brown. Take it out and serve hot with rotis and tadka dal. It tastes delicious where the mellow taste of peppers is complimented by the cheesy spicy filling. You can use the same method to bake in an oven. Only the cooking time is more, say about 15 -20 minutes at 200 deg C.
On Gas stove
- Heat some oil in a kadhai or pan. Put in the stuffed capsicum, cover and cook for 5-6 minutes on each side. Turn to the sides as well as the potato side down to evenly cook the capsicum. Serve hot.
- Your stuffed peppers are ready to serve. Do enjoy them.
Notes
Nutrition
Your stuffed capsicum is ready to serve. Do try the recipe and share with me.
If you liked this recipe, I request you to give it a * rating either on the recipe card or in the comments. Thank you.
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Soumya says
Capsicum unfortunately gives me a migraine, so I stay clear of it.
The recipe sounds delicious though. I'll share it with my mom who'll make this for dad. They love their food!
Rachna says
Oh that's sad. I love capsicum.
Ashvini Naik says
Totally awwed by this simple looking recipe, Rachna! Capsicum is my kitchen muse & how could I miss this. I'm going to try shallow frying it as I'm yet to buy an air fryer (though I've been thinking of it since long) Would you suggest any particular brand?
Anamika Agnihotri says
The photos are too much tempting. The recipe appears to be simple. If only I could say I will try making it someday because I am sure I will be capable of messing it up when I try and then all the Shimla Mirch will have to take the road to the dustbin.
Rachna says
I think you can do it, Anamika. Try with 2 capsicum if you are apprehensive.
Reema D'souza says
This looks so good. I've never tried something like this with capsicum. Hope to try this soon.
Rachna says
I hope you do
Rajlakshmi says
The one I had made before was without the cheese. Would try it with lots of cheese this time. It looks so delicious. And good use of airfryer too.
Rachna says
Absolutely! A little indulgence is allowed. 🙂
Obsessivemom says
Oh this looks scrumptious. Our childhood favourite was a similar recipe, only with tomatoes and without the cheese. This one would look spectacular with coloured capsicum.
Rachna says
I agree. Coloured capsicum would look even better. Try it. Kids would love it.
Sanch @ Sanch Writes says
Yum that looks awesome! I used to make stuffed capsicums with pearl barley and veggies. Must try this at some point too
Rachna says
Thanks Sanch
Kushigalu says
I love the potato mixture stuffing. So flavorful and delicious. I would love to try this soon.
Jessica Formicola says
My family loves stuffed peppers, and I can't wait to make this for them for dinner this week!
Nart at Cooking with Nart says
I love stuffed peppers...first time trying an air-fryer recipe and they came out perfect!
Jessica Formicola says
My family loves stuffed peppers, so I can’t wait to make this for them for dinner tonight!
Luci says
I have yet to try stuffed capsicum, however it looks delicious! I'm saving this recipe to try this week for dinner. I've been on a potato kick lately so I love that the filling is a potato mix! Thanks for sharing!
Rachna says
Glad to hear that, Luci. I love potatoes as well. 😉
Andrea Metlika says
This is a completely new version of a stuffed pepper for me. Can't wait to taste this!
Rachna says
I hope you like it, Andrea.