Name: Stuffed Green Bell Peppers (Bharwa Shimla Mirch)
Prep time: 25 min
Cook time: 25 min
Ingredients: 1 cup cottage cheese ((paneer)grated); 3 - 4 potatoes (large); 5-6 green chilies (finely chopped); 1/2 tsp turmeric powder; 2 tsp coriander powder; 1/4 tsp dry mango (or amchur powder); 1/4 tsp garam masala; 1 onion (medium diced); 1/4 cup coriander leaves (finely chopped); 1 tsp salt; 1 tbsp ginger garlic paste; 8-10 Bell peppers (scooped and cleaned , base cut ); 3 tbsp Oil; 2 tbsp Potato cheese (stuffing )

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Stuffed Green Bell peppers also known as 'Bharwa Shimla Mirch' in the native language, is a must-try and a highly recommended recipe for bell pepper lovers. Today's recipe is a vegetarian one. The filling in the bell peppers is mainly mashed potatoes and grated cottage cheese (Paneer). You can also choose to fill in interesting stuff like seasoned rice or meat, chickpea flour, potatoes, and cheese by itself and get creative with the stuffings.

Stuffed Bell peppers (Bharwa Shimla Mirch) — Stuffed Bell peppers

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Stuffed Green Bell peppers recipe

In general, it is very exciting and gratifying to make any stuffed vegetable dish. We got a good harvest of bell peppers from our kitchen garden this time. Thanks to the lockdown, and spending free time gardening. I saved a batch to make this delicious dish. It might seem a lot of effort to make this dish, in the beginning. However, when you actually start making, it is quite straightforward.

If you have the stuffing ready, all you do is to fill it in the empty, scooped out bell peppers. Cook them on low to medium heat with a little oil in a deep bottomed pan with closed lid for 20 -25 minutes. You can leave the bell peppers half-cooked, and need not cook through fully as well. A little crunch of bell pepper in the bite with the stuffed potatoes is nice to have. But, if you prefer it fully cooked, you may cook for a little longer.

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What contents go in the stuffed pepper?

The stuffing in this recipe is mainly grated cottage cheese (Paneer) and mashed potatoes. Heat a little oil and season it with spices, onions, and green chilies, and cool the mixture. Later, fill this into the bell peppers that are completely scooped out. It is best to fill the bell peppers to the top, press it down lightly, and finally top it with grated paneer. The grated paneer gives a nice reddish-golden color to the top when the bell peppers are finally cooked upside down.

If you have plenty of remaining stuffing after you have filled in all the bell peppers, it can be used for other dishes. You can use it in dishes like the stuffing in aloo paratha or malai kofta or even in a sandwich.

Many folks like to cut the bell pepper stalks completely. I leave it on and cook it on the side. You can cut it all the way to the end, and leave it hanging or chop it fully, and cook it separately. It looks appealing and presentable to have the tops on. If you decide to have the tops hanging, it might be a challenge to keep them from separating while cooking. It is easier to cook them on the side or just discard them.

Bake or cook the bell peppers on the stovetop?

I would recommend the stovetop and cook on medium heat in a closed pan for this recipe. I like cooking the stuffed peppers on the stovetop, so I can control the charring, and turn it when I like. It however needs your attention every five minutes, to turn over until it cooks on all sides for about 20 -25 minutes. Use a spoon and fork to turn over gently without spilling the stuffed contents. Cook it on low to medium heat, too low might release water, and too high might end up in the bell peppers not cooking well.

You can also bake the stuffed peppers as in many recipes that use the baking method like this or another with lots of loaded cheese. That way you do not have to babysit the dish while cooking. They look very delicious and simple to make as well.

Hope you enjoyed reading about this dish and will try making it as well. Have a wonderful day!