Stuffed capsicum recipe | potato stuffed bell pepper | Bharwan shimla mirch
Stuffed capsicum recipe- spiced potato stuffed bell peppers pan fried and baked. Bharwan shimla mirch is a tasty side dish for roti.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, punjabi
Servings: 4
Calories: 300kcal
Author: Harini
To make potato stuffing
- 2 potatoes boiled, peeled and mashed
- 100 grams paneer crumbled
- 1 onion chopped
- 2 green chilies slit
- 1 teaspoons ginger garlic paste
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon chili powder
- 1 teasoon cumin seeds
- 1 tablespoon oil
To make stuffed capsicum
- 4 capsicums
- 1-2 tablespoons oil
To prepare potato stuffing:
Heat 3 teaspoons oil in a pan. Temper with mustard seeds. Add slit green chilies, ginger garlic paste and saute well.
Add finely chopped onions and saute till they turn soft.
Add boiled and mashed potatoes. Add turmeric powder, chili powder and garam masala powder. Saute well or 5-7 minutes.
Add crumbled paneer and mix well. Add lemon juice, coriander leaves and mix well. Let the stuffing cool for sometime.
How to make stuffed capsicum
Heat a thick pan with 1-2 tablespoons oil.
Place the prepared stuffed capsicum gently and close the pan.
Slow cook in low flame for 20-25 minutes. Gently turn the capsicums for eve cooking after every 5 minutes.
The edges of the capsicum will wilt and they will turn shiny when done. Also the potato stuffing will turn golden. Once done serve stuffed capsicum hot.
Calories: 300kcal