Stuffed Capsicum also known as Bharwa Shimla Mirch is a popular Indian dish made with stuffing capsicum (bell peppers) with a flavourful spiced mixture.
The stuffing varies from region to region and often includes boiled potatoes, paneer (Indian cottage chees) and besan (gram flour).
This is a vegan, gluten-free, beginner-friendly and delicious side dish to accompany meals.
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About Stuffed Capsicum (Bharwa Shimla Mirch)
Stuffed capsicum is an extremely simple, delicious and spicy side dish bursting with flavours.
Small-sized capsicum (bell-peppers) are stuffed with spiced besan (gram flour) filling and then pan-fried until soft and a little charred.
Stuffed vegetables are very popular in Indian cuisine. They are also popular on restaurant menus and parties.
Stuffed capsicum (bharwa shimla mirch) is an everyday kind of vegetable preparation that is made in almost every Indian household with slight variations depending upon region to region.
Stuffing from coconut, potatoes, besan, and paneer (cottage cheese) are the most popular ones.
The recipe that I am sharing here today is how we make at home with minimal ingredients.
These also make a perfect lunch box option to carry to work along with soft phulka or chapatis.
To make this stuffed capsicum, itโs always best to use small or medium-sized capsicum (bell-peppers) as they are easy to fill and take less time to cook.
I normally like to use green capsicum here, but you can also use red capsicum and yellow capsicum.
Green capsicum is quite savoury as compared to red & yellow hence the taste would differ a bit with every variety.
I always pan fry these stuffed capsicums but these can also be baked in the oven at 180 degrees Celsius for about 20-25 minutes.
To make this stuffed capsicum, I have usedย roasted besan (gram flour)ย along with large finely chopped onions and spices like red chilli paste and garam masala.
Make sure to use roasted besan only as it does not remain raw when stuffed.
Recipe Video
ingredients
Capsicum (Bell-Pepper) / Shimla Mirch โ To make this recipe, always try to use small or medium-sized capsicum as they are easy to fill and cook.
Besan (Gram Flour) โ For the stuffing we will first need to roast the besan. Once roasted, cool down the besan and use it.
Onions โ Finely chopped onions are used which enhances the flavour of this dish.
Spices & Herbs โ Spices like red chilli powder, turmeric powder and garam masala powder are added to the roasted besan.
Seasoning โ We will add a teaspoon of sugar to balance the taste and salt as needed.
Oil โ To pan-fry these stuffed capsicums.
Frequently Asked Questions
Can I make this stuffed capsicum without onions?
Yes, simply skip and if you like replace it with hing (asafoetida) which gives nice flavour to this dish.
Can I bake this stuffed capsicum?
Yes, you can bake stuffed capsicum in a preheated oven at 180ยฐC (350ยฐF) for 20-25 minutes until the capsicums are tender and the stuffing is cooked.
How do I reheat stuffed capsicum?
Reheat in the microwave for 1-2 minutes or you can also reheat them in a pan with a lid on low heat.
Why is my stuffing too dry?
Make sure to use enough oil. Also while cooking make sure that you cook the capsicum with a lid on which helps retain moisture.
Variations
Using different bell peppers โ You can use different varieties of bell peppers such as red and yellow. The flavour will differ slightly.
Nuts & Seeds โ For that nutty flavour and crunch, you may add roasted peanut powder or sesame seeds to add that rich flavour and texture.
Stuffing โ You can make a variety of stuffing to go into the capsicum.
You may add grated panner along with some spiced mashed potatoes, or add some vegetables like peas, and carrots to the besan mixture for a rich taste.
Spices โ You can add different spices as per your preference.
Cheese โ You can also top the capsicum with cheese if you are using potato filling. It tastes really good and favourite among kids.
Serving Suggestions
Stuffed capsicum is served as a main dish along with Indian flatbreads like roti, paratha or phulka with some accompaniment like raita or salad.
You can also serve this as a side dish with dal rice.
Storage Options
Stuffed capsicum stays good for about 3 days in the refrigerator. Store it in an air-tight container. Reheat in the microwave or on the stovetop.
Related Recipes
How to make Bharwa Shimla Mirch With Besan
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Recipe Card
Stuffed Capsicum With Besan | Bharwa Shimla Mirch | Bharli Dhobli Mirchi
Ingredientsย ย
- 6-7 Capsicum (Bell Peppers) / Shimla Mirch
- 3-4 cups Roasted Besan (quantity depends size of the capsicum)
- 2 Onions, finely chopped
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Oil, for the masala
- 3 tablespoons Oil, for cooking the shimla / capsicum
Instructionsย
To Roast Besan
- In a saucepan, add raw besan and dry roast till it changes its colour a little. We do not want to brown it hence roast on low flame till it releases its aroma.
- Once roasted, keep it aside to cool down.
Making Stuffed Capsicum (Bharwa Shimla Mirch)
- In a mixing bowl, add the roasted besan, along with red chilli powder, garam masala powder, turmeric powder, salt and sugar.
- Add finely chopped onion and mix all the ingredients.
- Now add 1 tablespoon of oil to this mixture.
- Mix well and check for seasoning. Cover and let the mixture rest for 20 minutes so that all the flavours are nicely incorporated into the besan (gram flour) and the mixture turns a little moist due to the addition of onions.
- Meanwhile, wash the capsicums and pat dry. Remove the top and carve out the seeds using a knife.
- Stuff the besan mixture in the capsicum.
- Stuff all the reaming capsicum in the same way.
- In a pan heat 3 tablespoons of oil. Place the stuffed capsicum.
- Shallow fry on medium flame till capsicums are cooked and a little charred. Keep on rotating the sides of the capsicum to ensure it cooks evenly.
- Delicious stuffed capsicum is ready. Serve it along with flatbreads or as an accompaniment to meals.
