Stuffed Sweet Peppers Indian Style is about making stuffed peppers, but in a different style. It will tell you how to cook with spices and mix it with amazing ingredients to produce a good filling recipe. For those of you who want to switch it up a little bit and make your meal a little bit healthier, these stuffed sweet peppers will do just that.
Indian Style Stuffed Bell Peppers | Bharwan Capsicum
Indian Style Stuffed Bell Peppers aka Bharwan Capsicum is another childhood recipe that spells nostalgia for me.
PREP TIME20 mins
COOK TIME20 mins
TOTAL TIME40 mins
COURSEAppetizer, brunch, Main Course, Main Dish
CUISINEglobal vegetarian, Indian
SERVINGS4 people
INGREDIENTS 1x2x3x
- 2 tbsp olive oil
- 8-10 small bell peppers
For the Stuffing
- 2 medium potatoes boiled and roughly mashed
- 1 large onion sliced
- 1 cup cabbage sliced thin
- 1 tsp olive oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 1/4 tsp turmeric powder optional
INSTRUCTIONS
- Clean and chop the top stem part of the bell peppers. Deseed them and keep aside.
- In a kadhai, heat the 1 tsp oil and sauté the sliced onions till translucent and pink.
- Add the ginger and garlic paste and sauté further for a minute before adding cabbage.
- Sauté till cabbage is almost cooked and add all the dry spices. Add boiled and mashed potatoes and mix well. Let the filling cool for about 5 minutes.
- Once the filling is cool, stuff it into the prepared bell peppers.
- In the same kadhai, heat 2 tbsp of olive oil and fry all the stuff bell peppers till they are nicely browned on all sides and cooked well.
- Serve as a starter or with dal and rotis for main course ! Taste bhi health bhi
Stuffed Bell Peppers (Stuffed Capsicum)
Stuffed Bell Peppers
For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!
COURSEAppetizer, Side Dish
CUISINEIndian, Italian
SERVINGS4 people
INGREDIENTS 1x2x3x
- 2 bell peppers capsicum, pahadi mirch
- 2 1/2 potatoes boiled, peeled and roughly mashed
- 1 1/2 tsp salt
- 1 tsp cumin seeds jeera
- 3 tsp coriander powder dhania
- 1/2 tsp red chili powder
- 1/2 tsp mango powder amchoor
- 1/2 tsp garam masala
- 1 Tbsp green chili finely chopped
- 1 Tbsp oil canola or vegetable
INSTRUCTIONS
- Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
- Cut tops and bottoms of bell peppers; discard seeds and membranes.
- Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
- Press them gently to make sure potatoes stays inside the bell pepper rings.
- Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
- Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
- Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
- Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
NOTES
Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.
STUFFED MINI PEPPERS | INDIAN STYLE
Stuffed Mini peppers are treat to eyes, as well as taste buds, they are crisp, sweet and not spicy. These are perfect for a snack, starter or even as a dinner. I have made it in Indian style with paneer, cheese and spices.
I have bought these mini peppers earlier twice. It was too expensive at the shop near Vj’s office. Once just made pakora (read as bajji) and other time tried these baked stuffed mini pepper.
I was too greedy the first time, stuffed with lots of cheese, baked at a higher temperature and all the cheese stuffed were outside at the end.
I was so so disappointed seeing the costly peppers went for a waste (well, we ate that too😜, still the result wasn’t satisfied so, it was disheartening for me💔)
Last week during our monthly grocery shopping at Mustafa, saw these colourful mini peppers from Malaysia very very cheap (Yay💃🏻) when compared to the one we got earlier.
So picked it immediately and thought this time I should bake these successfully. I chose paneer as stuffing though had many other options in mind.
But wanted to do a simple filling so that the effort is less. And I made sure the cheese sprinkled is minimum.
The stuffing is same as I did for my besan paneer chilla. The result was perfect and even Aj and Vj loved it.
Be creative, use your own stuffing and try these. If you do not have oven, do try over a tawa (preferably iron skillet or grill pan), it turns out good too.
STEP BY STEP PICTURES
- Cut the pepper, into two lengthwise. Using a paring knife, take out the seeds.
- Soak paneer in hot water until soft. Crumble it. Preheat oven at 180 deg C.
- Finely chop onion, tomato and chilli. Mix all except mini pepper and cheese.
- Fill the peppers with the paneer mixture. Sprinkle little cheese over it.
- Arrange in a baking tray and bake for 10 mins (same 180 deg C).
Serve hot, the best.
RECIPE CARD
Stuffed mini peppers Indian style
Stuffed mini peppers are treat to eyes, as well as taste buds, they are crisp, sweet and not spicy. These are perfect for a snack, starter or even as a dinner.
Course Appetizer, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings people1x2x3x
Ingredients
- 15 Mini peppers
- 3 tablespoon Mozzarella cheese grated
- 1 cup Paneer frozen cubes
- ½ Onion
- ½ Tomato
- 2 Green chilli
- 2 teaspoon Lemon juice
- 2 tablespoon Coriander leaves chopped
- ½ teaspoon Red chilli powder
- ½ teaspoon Chaat masala
- ½ teaspoon Cumin seeds roasted & powdered
- Salt – as needed
Instructions
- Cut the pepper, into two lengthwise. Using a paring knife, take out the seeds.
- Soak paneer in hot water until soft. Crumble it. Preheat oven at 180 deg C.
- Finely chop onion, tomato and chilli. Mix all except mini pepper and cheese.
- Fill the peppers with the paneer mixture. Sprinkle little cheese over it.
- Arrange in a baking tray and bake for 10 mins (same 180 deg C).
Notes
- Do not over stuff the peppers, just fill flat. Also sprinkle very little cheese.
- You can mix 2 tablespoon of cream cheese with paneer too.
- I lined my baking tray with aluminium foil.
STUFFED BELL PEPPERS | STUFFED CAPSICUM – INDIAN STYLE | VIDEO
Stuffed capsicum or bell peppers – Make dinnertime extra special with this picture-perfect bowls of bell peppers. Made with spiced minced meat, cooked rice and tomato sauce, this is guaranteed to be a winner. Add a side of raita (yogurt salad) and pappadums for a complete meal.
Among all of nature’s bounty, bell peppers or capsicums are one of my favorites. You can do so much with them. Chop and add to curries, soups and stews. Cut into sticks, and dip your way to the favorite starter. Or just stuff them to create delicious dinner.
Now imagine a full-blown delicious Indian meal stuffed inside bell peppers. Rice and minced meat seasoned with ground spices like cumin, coriander, and a touch of red chili powder. Flavorful and vibrant, this dish tastes incredible when served with raita (Indian yogurt salad) and crunchy pappadums.
Ok, now, let’s have a quick look at how you make this stuffed capsicum (bell peppers). Start out by making the stuffing, which is all about browning the meat along with few spices to zoom up the flavor in the whole dish. Before I browned the meat, I sautéed some onions and garlic, and then threw in the minced meat. If you’re not a fan of beef, you can always substitute it with lamb.
Once meat is browned, the spices go in to flavor the rest of the ingredients in the pan. A couple of sliced tomatoes and herbs also adds immense depth of flavor. To make this stuffed bell pepper dish a complete meal, we’ll also stir in some cooked rice and tomato sauce. Yum!
Again, I choose to cut the bell peppers horizontally. Remember to remove all the membranes and seeds. Next up, the stuffing we prepared earlier goes into the peppers, and baked to perfection.
Lastly, serve them warm with a side of raita and pappadums. Just because no Indian meal is complete without these goodies!
Yield: 3
STUFFED BELL PEPPERS | STUFFED CAPSICUM | VIDEO
These stuffed bell peppers are healthy, comforting, and packed full of goodness.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
INGREDIENTS
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 500 g ground or minced meat (beef or lamb)
- 1/2 tsp ground cumin (cumin powder)
- 1/2 tsp ground coriander (coriander powder)
- 1/2 tsp red chili powder
- 2 small tomatoes, chopped
- 2 tbsp chopped mint or coriander (cilantro) leaves
- 1 cup cooked rice
- 2 tbsp tomato sauce (tomato ketchup)
- 3 red bell peppers (capsicums)
- Salt and pepper, to season
INSTRUCTIONS
- Preheat oven to 180C / 350F. Line a baking tray with baking (parchment) paper.
- Heat oil in a large frying pan over medium-high heat. Add onions and garlic. Saute for 2-3 minutes or until onions turn soft and translucent. Add ground beef. Season with salt and pepper.
- Brown beef, breaking it apart as it cooks, for about 8-10 minutes. Drain excess fat. Stir in ground cumin, ground coriander and red chili powder. Stir fry for a minute. Add tomatoes and mint leaves. Cook for another 2 minutes, or until the tomatoes are mushy. Leave to cool slightly.
- Meanwhile, cut the bell peppers in half lengthwise. Remove the seeds and membranes. Rinse. Set aside.
- Place beef mixture in a large bowl. Add cooked rice and tomato sauce. Stir until well combined. Season with salt and pepper.
- Spoon the meat mixture into bell peppers. Place peppers on the baking tray.
- Bake in preheated oven for 20-25 minutes or until the peppers are tender. Garnish with more mint leaves. Serve warm.
NOTES
– For a vegetarian version of this recipe, try a combination of finely chopped paneer (Indian cottage cheese) and veggies.
– You can add more veggies like beans, carrots etc. Chop them finely, and cook them with the ground meat
– If you’re not a fan of beef, use ground lamb
– Mint leaves can be replaced with coriander (cilantro) leaves if you like
Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
Stuffed Capsicum (Bell Pepper) or Bharwa Shimla Mirch is a flavorful and tasty exotic side dish. For preparing this dish, hollowed Capsicum shells are stuffed with a spicy mixture of potatoes, paneer (Indian cottage cheese) and other vegetables.
Ingredients for the stuffing
The stuffing used in this recipe enhances the flavor of the dish by giving it a distinct spicy taste and melt in the mouth creamy texture. You can vary the vegetables used in the filling as per your choice.
I have used peas, carrots and corn kernels along with potato & paneer. In addition to that, you can also add dry fruits, besan (gram flour) or even rice for more texture.
Serving suggestions
Stuffed Capsicum goes very well on the side of any Indian Bread. Since the dish is on the slightly drier side, it pairs well with Dal or Raitas.
This dish also has a strong visual appeal and it makes the lunch/dinner table more colorful & attractive. Stuffed dishes are considered rather exotic and are more palatable, which makes them a very good option for serving in parties.
Rich in nutrition
Stuffed capsicum also has many health benefits. Capsicum is also a good source of Vitamin C which enhances immunity. The carotenoid present in capsicum is said to lower the risk of macular degeneration and helps maintain healthy vision besides having antioxidant properties.
The filling contains paneer, carrots & peas which makes it rich in proteins and other vitamins. If you want you can reduce the quantity of potatoes and add other vegetables of your choice to make it more nutritious.
To make Stuffed Capsicum at home follow the detailed step by step recipe with photos posted below.
Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
Stuffed Capsicum is a colorful, delicious & healthy recipe made by stuffing bell peppers with a spicy filling of potatoes, paneer & vegetables.
Recipe Inf
PREP TIME20 mins
COOK TIME30 mins
TOTAL TIME50 mins
SERVINGS4
CATEGORYMain Course
CUISINEIndian
Nutrition
Calories: 207kcal | Carbohydrates: 24g | Protein: 18g | Fat: 9g
Ingredients For Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers 1x2x3x
- 4 Medium Sized Capsicum (Bell Pepper / Shimla Mirch)
- 2 Medium sized Potatoes
- 100 gm Paneer
- 1 Small Onion
- 1/2 Carrot, chopped or shredded
- 1/4 Cup Peas
- 1/4 Cup Corn Kernels
- 1-2 Green Chillies
- 3-4 Garlic Cloves
- 1/2 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Dry Mango Powder (Amchur)
- 1/2 Cup Chopped Coriander Leaves
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Stuffed Capsicum Recipe | Bharwa Shimla Mirch | Stuffed Bell Peppers
- Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter.1 Teaspoon Cumin Seeds,1 Tablespoon Cooking Oil
- Add grated ginger, garlic and green chillies to the mixture.3-4 Garlic Cloves,1/2 Inch Piece of Ginger,1-2 Green Chillies
- Then add finely chopped onions and fry them till they are translucent.1 Small Onion
- Then add Salt, Red Chilli Powder, Garam Masala, Coriander Powder, Turmeric Powder (Haldi) and Amchur (Dry Mango Powder). You can substitute Amchur with Chaat Masala.1 Teaspoon Red Chilli Powder,1 Teaspoon Salt,1/2 Teaspoon Turmeric Powder (Haldi),1 Teaspoon Coriander Powder (Dhaniya Powder),1/2 Teaspoon Garam Masala,1/2 Teaspoon Dry Mango Powder (Amchur)
- Add boiled potatoes to the mixture.2 Medium sized Potatoes
- Mash them coarsely coating them in the masala.
- Add boiled vegetables of your choice to the mixture. I have used corn kernels, carrots and peas here.1/2 Carrot, chopped or shredded,1/4 Cup Corn Kernels,1/4 Cup Peas
- Also add crumbled or grated paneer to the mixture.100 gm Paneer
- Finally add some chopped coriander leaves to the mixture. Mix all the ingredients well and set the mixture aside.1/2 Cup Chopped Coriander Leaves
- Cut the top part of the capsicum and remove all the seeds. You can also cut some part from the bottom so that the capsicum can stay on a flat surface.4 Medium Sized Capsicum (Bell Pepper / Shimla Mirch)
- Fill the hollowed capsicum with the stuffing and press lightly. This way of stuffing works best if the bell peppers are small in size, since they can be served whole. If they are large you can slice them in half and then stuff both the halves separately.
- You can also roast the capsicum in a pan. However, that method takes more time and you will need to keep turning the capsicum to ensure that it is evenly cooked on all sides.
- Stuffed Capsicum is ready. Serve it hot along with any Indian Bread on the side of Dal or Raita.
