Bharwa Shimla Mirch, or stuffed green bell peppers, is a flavorful North Indian dish that is loved by most folks. Tender bell peppers are filled with a delicious mixture of mashed potatoes and grated paneer (cottage cheese), making this dish hearty, comforting, and ideal for vegetarians and others alike.
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Why you'll love this?
- Perfect vegetarian main or side dish. It makes a satisfying lunch or dinner for vegetarians. It pairs perfectly with dishes like baigan bharta, bhindi sabzi, and Vegetarian biryani.
- A delicious flavor combination. The mix of tender bell peppers with a filling of potatoes and paneer creates a comforting, irresistible combination.
- Flexible cooking options. These stuffed bell peppers can be baked in the oven or cooked on the stovetop, depending on what works best for you.
- Easy to customize. You can get creative with the fillings-try seasoned rice, chickpea flour, paneer, potatoes, or even meat if you prefer a non-vegetarian version.
- Perfect for entertaining. These stuffed peppers look colorful and elegant on the table, making them a great dish to serve when you have guests. serve along with vegetarian dishes like the eggplants made with the baingan bagara recipe or bhindi alu masala.
- Make-ahead friendly. You can prepare the stuffing in advance. When ready to cook, fill the scooped-out bell peppers with a little oil, cover with a lid, and cook over low to medium heat for about 20-25 minutes.
How to make Bharwa Shimla Mirch?
We start by making the stuffing in this recipe, which is mainly grated Indian cottage cheese (Paneer) and mashed potatoes. Heat a little oil and season it with spices, onions, and green chilies, and cool the mixture. We made a similar potato filling without cheese when making Mumbai vada pav.
Later, fill these into the bell peppers that have been completely scooped out. It is best to fill the bell peppers to the top, press them down lightly, and finally top them with grated paneer. The paneer gives the top a nice reddish-golden color as the bell peppers are finally cooking upside down.
- Step 1: In a pan, heat oil, add cumin and spices, and combine the mashed potatoes and grated cheese. Cool the mixture
- Step 2: Cut the stalks of the bell pepper and scoop out the seeds. Fill in the potato mixture and top it with grated cheese and close the stalks.
- Step 3: In a little oil, sautee the stuffed bell peppers and turn them slowly using a fork and spoon as they cook.
- Step 4: Cook covered and ensure to open the lid from time to time to check if they are done.
- Step 5: After about 20 to 25 minutes, they should be done. Cook the bell peppers upside down to get a nice reddish-brown color on the top.
- Step 6: Transfer to a serving container, cover the peppers with the stalks for an appealing presentation if you like.
Useful Tips
- Cook to your preferred texture. The bell peppers do not have to be cooked completely. A slightly crunchy pepper with the soft potato filling tastes wonderful. However, if you prefer softer peppers, simply cook them a little longer.
- Use leftover stuffing creatively. If you have extra potato-paneer filling, don't let it go to waste. It works beautifully as a filling for aloo paratha, malai kofta,, or even as a delicious sandwich spread.
- Handling the pepper tops. Some people prefer to remove the bell pepper stalks completely. I like to keep the tops on because it makes the dish look more appealing and presentable.
- Cooking the tops. If you keep the tops attached, you can slice them almost to the end and leave them hanging. However, they may separate while cooking, so it can be easier to cook them on the side or simply discard them.
Recipe FAQs
I recommend cooking these stuffed peppers on the stovetop in a covered pan over medium heat. This method allows you to control the charring and turn the peppers as they cook. The peppers will need a little attention-turn them gently every five minutes, so they cook evenly on all sides. It usually takes about 20-25 minutes for them to cook through. Use a spoon and fork to carefully turn the peppers without spilling the stuffing. Cook on low to medium heat, as heat that is too low may cause the peppers to release water, while heat that is too high may char the outside before the peppers are properly cooked.
You can also bake the stuffed peppers, as in many recipes that use the baking method. That way, you do not have to babysit the dish while cooking.
Cook the peppers covered with a lid on low to medium heat, checking and turning them gently every 5 minutes so they cook evenly on all sides. Since the filling is already cooked, the goal is simply to soften the peppers while allowing them to develop a light char and retain a slight crunch.
If you love potatoes and are looking for more dishes with potatoes, do try the alu bhindi, easy poha recipe, alu gobi sabji, Mumbai pav bhaji, Mumbai vada pav, alu shimla mirch, alu paratha, vegetarian malai kofta, beet potato cutlets, and airfryer sabudana vada.
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Bharwa Shimla Mirch
Ingredients
For Stuffing
- 1 cup cottage cheese (paneer)grated
- 3 - 4 potatoes large
- 5-6 green chilies finely chopped
- ½ tsp turmeric powder
- 2 tsp coriander powder
- ¼ tsp dry mango or amchur powder
- ¼ tsp garam masala
- 1 onion medium diced
- ¼ cup coriander leaves finely chopped
- 1 tsp salt
- 1 tbsp ginger garlic paste
For the Peppers
- 8-10 Bell peppers scooped and cleaned , base cut
- 3 tbsp Oil
- 2 tbsp Potato cheese stuffing
Instructions
To make the stuffing
- Boil and mash the potatoes
- Grate the cheese and keep aside
- In a deep bottom pan heat oil
- Add cumin seeds and sautee onions
- Add green chillies
- Add all the spice powders turmeric, cumin powder, coriander powder, amchur, garam masala
- Add salt, cheese and coriander leaves
Cook the Peppers
- Cut the bell peppers stalk and scoop out the insides. Cut the base of the bell pepper evenly so it can sit on the pan while cooking
- Fill the potato cheese filling till the top
- Heat a pan with oil , place the peppersand cover the lid .Ccook on low to medium heat
- Check every five minutes and turn to cook on all sides .Finally cook it upside down carefully turning with a spoon and fork .
- After about 25 minutes take it out into a serving dish .
Notes
- Cook to your preferred texture. The bell peppers do not have to be cooked completely. A slightly crunchy pepper with the soft potato filling tastes wonderful. However, if you prefer softer peppers, simply cook them a little longer.
- Use leftover stuffing creatively. If you have extra potato-paneer filling, don't let it go to waste. It works beautifully as a filling for aloo paratha, malai kofta, , or even as a delicious sandwich spread.
- Handling the pepper tops. Some people prefer to remove the bell pepper stalks completely. I like to keep the tops on because it makes the dish look more appealing and presentable.
- Cooking the tops. If you keep the tops attached, you can slice them almost to the end and leave them hanging. However, they may separate while cooking, so it can be easier to cook them on the side or simply discard them.
This stuffed green bell peppers is delicious I have made it for our dinner, everybody loved it.