A Indian gourmet healthy recipe, Bhari Shimla Mirch, or stuffed capsicum is simple and fun to make. You can use a variety of capsicum, such as yellow, green and red capsicum for a beautiful and colorful presentation. Commonly stuffed bell peppers or stuffed capsicum are baked in the oven after stuffing. In this recipe, the filling is sautéed and the stuffed peppers are also fried so you don’t need an oven to make this impressive dish.Use a healthy oil for frying such as virgin olive oil for a healthier dish. The tri-colored peppers have a festive appeal and make any dinner table look more vibrant. Serve this as an appetizer or as a snack. This makes a superb party food and is fun to eat with rice or bread, naan or on its own.
For this recipe, you need relatively small sized capsicums so that it fits in the pan and can easily be fried, but it should be large enough for stuffing the ingredients. The potatoes and green peas need to be boiled and mashed prior to stuffing. You need to prepare the potatoes and green peas beforehand. This recipe is prefect to make if you have leftover boiled or mashed potatoes from the weekend. Once the potatoes and peas are boiled and mashed, they are combined with chopped onions, chili powder, turmeric, mango powder, garam masala, coriander powder, and seeds of Pomegranate.
This is a spicy vegetarian dish that makes a lovely weekday meal. As long as you have the potatoes and green peas prepared, then cooking the stuffed capsicum only takes a few minutes. Wash the capsicums well before cooking and slice them horizontally, at the top and remove the seeds and pulp in the core, so that you have a cup-shaped piece for stuffing.
Stuffed capsicum (bhari shimlamirch)
4 Small size green capsicums
2 tbsp of boiled and mashed green peas
3 medium sized boiled potatoes
1 Onion, finely chopped
1/4 tsp red Chili powder
1/4 tsp Turmeric (haldi) powder
1/4 tsp mango powder
1/4 tsp Garam masala powder
1/4 tsp Coriander powder
1 tablespoon seeds of Pomegranate
4 tablespoon any vegetable OilPreparation Instructions1. Wash the capsicum well and scoop out the core. Set aside.
2. Mash the boiled potatoes and mix onions, Pomegranate and the rest of the spices.
3. In a saucepan put some oil to heat. Cook the mashed potatoes and peas and allow it to fry for about 4-5 minutes. Turn off the heat and allow it to cool.
4. Stuff the cored capsicum with fried mashed potatoes and peas.
5. In a separate saucepan heat some oil. Add capsicums one by one and let it cook on low heat by stirring them often till tender. Serve hot in a handi.