Bharwa Shimla Mirch
Tender bell peppers filled with a savory mix of spiced mashed potatoes, paneer, and peas. This North Indian classic is pan-fried until golden, making for a hearty and flavorful vegetarian main course.
For 4 servings
Prepare Vegetables
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain, peel, and mash them coarsely. Set aside.
- While potatoes are boiling, wash the bell peppers. Carefully slice off the tops (about 1/2 inch from the stem) and reserve them. Using a small spoon or knife, remove the seeds and white membranes from inside the peppers.
Create the Stuffing
- Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida and sauté for a few seconds.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
- Add the turmeric, red chilli, and coriander powders. Sauté for 30 seconds until fragrant.
- Add the green peas and a splash of water. Cook for 2-3 minutes until tender.
- Add the mashed potatoes, crumbled paneer, and salt. Mix thoroughly to combine all ingredients. Cook for another 2-3 minutes, stirring occasionally.
- Turn off the heat. Stir in the amchur powder, garam masala, and 1 tbsp of chopped coriander leaves. Allow the stuffing to cool slightly.
Stuff the Bell Peppers
- Once the filling is cool enough to handle, carefully spoon it into each hollowed-out bell pepper. Pack the stuffing firmly but gently, filling them to the top.
Cook the Stuffed Peppers
- Heat the remaining 2 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-low heat.
- Carefully place the stuffed peppers standing upright in the pan. Place the reserved tops back on each pepper.
- Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes.
- Every 5-7 minutes, gently turn the peppers using tongs to ensure they cook evenly on all sides. They are done when the skin is tender, wrinkled, and has light brown or charred spots.
Garnish and Serve
- Once cooked, turn off the heat. Garnish with the remaining fresh coriander leaves.
- Serve hot with roti, paratha, or as a side dish with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select bell peppers with a flat base so they can stand upright while cooking.
- 2Do not over-boil the potatoes, as this can make the stuffing mushy and difficult to handle.
- 3Allow the stuffing to cool down before filling the peppers. This makes it easier to handle and prevents the peppers from becoming soggy.
- 4Cooking on low heat with a lid is essential for the peppers to become tender without burning the bottom.
- 5For a richer flavor, add 1 tbsp of crushed cashews or raisins to the stuffing mixture.
- 6If you have leftover stuffing, it can be used to make delicious potato patties (tikkis) or as a filling for sandwiches.
Adapt it for your goals.
Stuffing Variation
For a different texture and flavor, replace paneer with grated cauliflower or add 1/4 cup of roasted and coarsely ground peanuts to the potato mixture.
Vegan VersionVegan Version
Omit the paneer and add more potatoes or crumbled firm tofu. Ensure you use vegetable oil instead of ghee.
Baked VersionBaked Version
Preheat your oven to 180°C (350°F). Place the stuffed peppers in a baking dish, brush with a little oil, and bake for 25-30 minutes, or until the peppers are tender and slightly charred.
Different PeppersDifferent Peppers
This recipe works well with other types of peppers like red or yellow bell peppers, or even larger varieties of chillies like banana peppers for a spicier kick.
Why this is on our healthy list.
Rich in Vitamin C
Green bell peppers are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and supports skin health.
Good Source of Protein
Paneer provides a good amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Energy
The potatoes in the stuffing are a great source of complex carbohydrates, which provide sustained energy throughout the day.
High in Dietary Fiber
The combination of bell peppers, peas, and potatoes offers a good amount of dietary fiber, which aids in digestion and promotes a healthy gut.
Frequently asked questions
Yes, it is a relatively healthy dish. Bell peppers are rich in vitamins A and C, while potatoes provide complex carbohydrates and paneer adds protein. Pan-frying uses less oil than deep-frying, making it a healthier cooking method.