Stuffed Shimla Mirch combines the wholesome goodness of bell peppers with a spiced filling of mashed potatoes, peas, and aromatic spices. The peppers are hollowed, filled, and cooked to perfection, either on the stovetop or in the oven. Adding paneer or cheese enhances its richness, making it a versatile dish. It pairs well with Indian breads like roti and paratha or even rice for a complete meal. The dish can be customized with various fillings, like quinoa or minced meat. Its vibrant presentation and rich flavors make it a crowd-pleaser.
Ingredients
For the Bell Peppers:
- 4-5 medium-sized bell peppers (capsicum)
- 1 tablespoon oil for brushing
- Salt to taste
For the Filling:
- 2 medium potatoes, boiled and mashed
- 1 cup boiled green peas
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 2 tablespoons chopped coriander leaves
- 1 tablespoon oil for cooking
- Salt to taste
Optional Add-ins:
- Paneer (crumbled) or grated cheese for extra creaminess
- Cooked rice for a wholesome filling
Step By Step Instructions
Step 1: Prepare the Bell Peppers
- Wash the bell peppers and pat them dry.
- Slice off the top (near the stem) and gently remove the seeds and membranes inside without tearing the outer layer.
- Lightly sprinkle the inside with salt and set them aside.
Step 2: Make the Filling
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add cumin seeds and let them crackle. Then add the chopped onions and sauté until golden.
- Stir in ginger-garlic paste and chopped green chilies. Cook for 1 minute until aromatic.
- Add turmeric, red chili powder, and garam masala. Mix well.
- Toss in the boiled potatoes and green peas. Mix thoroughly so the spices coat the vegetables evenly.
- Cook for 3-4 minutes, mashing slightly for a cohesive filling.
- Turn off the heat and mix in chopped coriander leaves. Let the filling cool slightly.
Step 3: Stuff the Bell Peppers
- Fill each hollow bell pepper with the prepared filling, packing it in firmly but not overfilling.
- If desired, top the filling with crumbled paneer or grated cheese for added richness.
Step 4: Cook the Stuffed Bell Peppers
Option 1: Stovetop Cooking
- Heat a heavy-bottomed pan or skillet with 1 tablespoon of oil.
- Arrange the stuffed peppers upright in the pan. Cover with a lid and cook on low heat for 10–15 minutes.
- Turn them occasionally to ensure even cooking and browning on all sides.
Option 2: Oven-Baked
- Preheat the oven to 180°C (350°F).
- Brush the outside of the peppers with a little oil.
- Arrange them in a baking dish and bake for 20–25 minutes until the peppers are tender and slightly charred.
Step 5: Garnish and Serve
- Garnish with more chopped coriander or a drizzle of cream for a fancy touch.
- Serve hot with roti, paratha, or rice, along with your favorite chutney or yogurt dip.
Tips for Perfect Stuffed Bell Peppers
- Use bell peppers of different colors (red, yellow, green) for a vibrant presentation.
- You can experiment with fillings, such as spiced minced meat, quinoa, or mixed vegetables.
- To make it more indulgent, add some grated cheese on top during the last few minutes of cooking.
Enjoy your homemade Stuffed Shimla Mirch, packed with delicious flavors and textures.
