Recipe – Stuffed Capsicum / Bharwa Shimla Mirch / Stuffed Bell Pepper / Baked Stuffed bell pepper

Aviary Photo_131520497261172884

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 4


  • Capsicum / Bell Pepper: 4, medium sized
  • Potato: 4 medium sized, boiled, peeled, chopped or mashed
  • Oil: 1 tablespoon
  • Cumin seeds: ½ teaspoon
  • Onion: ½ onion, chopped
  • Tomato: 1, chopped
  • Ginger: ½ teaspoon, chopped
  • Green chili: 1 chopped
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1 teaspoon
  • Aamchur powder: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Cumin powder: ¼ teaspoon


  • Heat ½ tablespoon oil in pan.
  • Add cumin seeds, when it changes color, add onion and ginger. Saute till onions are light brown.
  • Add tomato and green chili. Saute till tomatoes are done.
  • Add mashed /chopped potato, salt, garam masala powder, aamchur powder, red chili powder and cumin powder.
  • Mix well and cook for 3-4 minutes.
  • Take the capsicums, wash it nicely. Cut a thin slice from the top of each capsicum. Take out the seeds and pulp from the capsicums.
  • Divide the potato stuff into 4 equal portions and fill each capsicum with the potato stuff completely.
  • Cover them with the cut slices. Prick 2 to 3 cloves (laung) on each capsicum, so the top stays intact.
  • Heat ½ tablespoon oil in a non-sticky pan.
  • Add the capsicums. Cover it in medium flame for 4-5 minutes.
  • Flip the capsicums carefully all around after every 2-3 minutes. If the capsicums are touching the pans wall, then it gets cooked quickly.
  • Cook for 20-25 minutes in medium flame or until capsicums are cooked.
  • Serve hot.

Cook’s Note:

  • You may pre-heat the oven to 350 F / 180 C. After filling the stuff in capsicums, brush it all around with little oil and place them on a baking tray. Bake for 25-30 minutes.



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