Stuffed Capsicum Recipe

Stuffed capsicum is a vibrant and flavorful Indian-style dish where bell peppers are filled with a spiced potato or rice mixture and either baked or shallow-fried. This recipe is hearty, colorful, and perfect as a side dish or even a main course.

Origin Stuffed Capsicum Recipe

Stuffed capsicum, or Bharwa Shimla Mirch, is a popular North Indian dish that merges everyday vegetables with aromatic spices. While similar stuffed pepper dishes exist globally, the Indian version stands out with its unique masala fillings—often made with potatoes, spices, and sometimes even paneer. It’s often served with roti, dal, or rice, and adds color and taste to festive or everyday meals.

What I Love About This Recipe

I love how beautifully the capsicum holds the flavorful stuffing—it’s like a little edible bowl packed with spice and texture. The contrast between the slightly charred pepper and the soft, spicy filling is amazing. It’s also a very customizable dish—you can fill it with anything you like, from spicy mashed potatoes to cheesy rice. The colors make the dish look festive, and it’s surprisingly easy to make. Plus, it pairs wonderfully with simple rotis or even as a fancy-looking side for guests.

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Stuffed Capsicum Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 large potatoes, boiled and mashed

• 1 small onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 1–2 green chilies, finely chopped

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• ½ teaspoon cumin seeds

• ½ teaspoon garam masala

• 1 tablespoon chopped coriander

• Salt to taste

• 1 tablespoon oil

Directions

• Heat oil in a pan. Add cumin seeds, then onions and green chilies. Sauté till translucent.
• Add ginger-garlic paste and sauté for another minute.
• Add mashed potatoes, turmeric, red chili powder, garam masala, and salt. Mix well.
• Cook for 3–4 minutes. Add coriander leaves and remove from heat. Let the stuffing cool slightly.
• Stuff the prepared capsicums with this mixture, pressing gently to fill.
• Heat a skillet with a little oil and place the stuffed capsicums upright. Cover and cook on low heat for 10–15 minutes, turning occasionally for even roasting. OR bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
• Once the peppers are soft and slightly charred, remove and serve hot.

Notes

• You can use paneer, cooked rice, or even cheese as part of the stuffing.
• Choose firm and medium-sized capsicums for easy stuffing.