Stuffed Capsicum – A colorful and delicious recipe where bell peppers/capsicum is stuffed with spicy mashed potatoes. There are so many variations that we can do with the filling. Instead of potatoes, add paneer or peas mixture. This is how stuffed capsicum is made in my house and this is the first time I tried it.
Stuffed capsicum or bharva Shimla mirch is a healthy recipe but to make it even healthier, paneer can be added. This is one of those recipes which you can serve to your guests. It’s a dry vegetable recipe that can be served to your guests along with other gravy sabzi as Paneer Butter Masala.
The recipe might look difficult but it is quite a simple recipe. The idea is to remove the seeds of Capsicum and then fill it with aloo mixture. I have cooked it in a kadhai with a little oil. This recipe can be baked in an oven or a microwave too.
For this recipe, I have opted for mini size capsicums as they look cute and presentable.
Serve this stuffed capsicum with rotis.
You can try these recipes too:
Pyaaz Ki Sabzi | Indian Vegetarian Recipe
Baigan Bhartha Recipe | Smoked Brinjal Recipe.
Aloo Gobhi Recipe | How to make masala Aloo Gobhi
Achari Paneer | No Onion No Garlic Recipe.
Want to read a detailed step-by-step recipe, have a look at this recipe by VegRecipesOfIndia.
Let’s get started with the recipe.
I have opted for a lidded pot/kadhai to cook these capsicums. Have a look at this one. 
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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- 4-5 number Capsicum Medium size
- 2-3 number Potatoes Medium size
- 1-2 number Green Chillies Chopped
- 1-2 teaspoon Oil
- 1/2 teaspoon Cumin seeds/ Jeera
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Haldi
- 1/2 teaspoon Red chilli Powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon Amchur Masala
- Salt to taste
- coriander leaves Chopped
Ingredients
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- Boil the potatoes. They should be tender and soft. Once cooled down, peel the skin off and mash them using a masher or with the help of a fork.
- Heat oil in a kadhai. Add rai, jeera, chopped green chilies, and mashed potatoes. Sauté for a while.
- Add haldi, lal mirch, garam masala, amchur powder, and salt. Cook it on a low flame. Our potato mixture is ready. Sprinkle chopped coriander leaves and mix.
- Keep this mixture aside to cool down. This is the regular aloo mixture that we use for making Aloo Parathas.
- Wash the capsicum and dry it using a kitchen towel.
- Cut the top portion of capsicum and take out all the seeds from inside.
- The capsicum should be hollow from inside so that we can fill it with the mixture.
- Take one capsicum at a time and fill it with aloo mixture to the brim. Fill it generously with the mixture.
- Take a kadhai, grease it with 1 teaspoon of oil. Use a lidded vessel if possible.
- Place all the stuffed capsicum one by one and close the lid of the vessel or kadhai.
- Let the capsicum cook on low flame for 8-10 minutes. In between check the capsicum after 5 minutes.
- It took me 10-15 minutes to cook the capsicum. If the capsicum is big in size, it will take more time. Mine is comparatively mini capsicum
- Cook it till you will see wrinkles on the capsicum and it will become tender and soft.
- Switch off the gas and serve it with rotis.
- Stuffed capsicum is ready to serve.
- Can bake stuffed capsicum in an oven.
- Stuff it with any vegetable of your choice.
- To make it healthier add paneer along with aloo mixture.
- To make it richer, add cashw-nuts, raisins in the mixture.
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