Bharwa Shimla Mirch

5 from 8 votes

Bharwa Shimla Mirch

Stuffed Green Bell Peppers (Bharwa Shimla Mirch) is a delicious dish with bell peppers and stuffed with pottaoes and cheese seasoned with exotic spices.

Prep Time25

Cook Time25

Course: Appetizer, Main Course

Cuisine: Indian

Servings: bell peppers

Calories: 161kcal

Author: Nisha

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.

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