Stuffed Capsicum Recipe Bharwa Shimla Mirch

This Punjabi bharwa shimla mirch recipe is how I make this dish at home and is liked by everyone. Sometimes I also add green peas to the potato stuffing. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour). Stuffed vegetable dishes are quite popular in India. A few more bharwa (meaning stuffed) recipes on the blog are: 

Bharwa bhindiBharwa karelaBharwa baingan

Most of the times I bake the stuffed capsicum. But in this post, I have mentioned on how to cook the capsicum in a pan, as I do get a lot of requests for making stuff without an oven. However, if you do have an oven, then bake or air fry the capsicum. Baking is easy and effortless, then sauteing and cooking them in a pan. This dish can be made with any variety of bell peppers – red, orange, yellow or green. For a colorful dish you can also use 2 to 3 different kinds of bell peppers. Try to use small to medium-sized bell peppers as they are easy to fill and saute. The large sized capsicums may not cook evenly unless you bake them. The bharwa shimla mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicum as a side dish. This dish also makes for a good tiffin box lunch paired with a roti or paratha.

How to make Stuffed Capsicum

1. First, Rinse 4 to 5 medium-sized potatoes very well in fresh water. Then boil the potatoes till they are completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
2. Slice off the tops of 4 to 5 medium to large sized capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.
3. In a small frying pan, heat 1 tablespoon oil. Fry ½ teaspoon cumin first on low heat. Then add ¼ cup finely chopped onion.
4. Saute the onions stirring often till translucent. Add 1 chopped green chili (approx ½ to 1 teaspoon).
5. Stir and then add the following ingredients:

¼ teaspoon turmeric powder¼ teaspoon red chili powder1 pinch of asafoetida (hing) – optional

Stir and mix again. 6. Add the potatoes and mix everything. 7. Saute the potatoes for 2 minutes and then add the following ingredients:

¼ to ½ teaspoon garam masala powder½ teaspoon dry mango powder – You can substitute it with ¼ teaspoon lemon juicesalt to taste

8. Stir well and then add 2 teaspoons of chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
9. With a spoon or with your hands, stuff the potato mixture in the capsicum.

Cooking Stuffed Capsicum

10. Now you can bake them or saute in a pan. I have mentioned the baking instructions in the recipe card details below. For Sauteing: Heat 1 to 1.5 tablespoon oil in a pan or kadai (wok) and place the stuffed capsicum in the pan. You can use any neutral-flavored oil.
11. Cover the pan with its lid and allow the stuffed capsicum to cook on a low heat.
12. You will have to check often after every 5 to 6 minutes and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again. You also have to place the open potato side touching the pan. In the below pic, you will see the various sides getting cooked. The capsicum will get golden and wrinkled. I usually cook the bell peppers thoroughly.
13. Continue to check, change the sides and then cover again till the capsicum are cooked well. It took me about 25 minutes to cook these on a low heat.
14. Garnish with coriander or mint leaves and Serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish. Also pair a vegetable salad or raita or yogurt. While serving you can add some grated paneer or grated cheese. For more veggie recipes

Aloo gobiCapsicum fryCapsicum CurryBhindi masala

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Stuffed Capsicum Post from the blog archives, first published in June 2014 has been republished and updated on December 2022.

title: “Stuffed Capsicum Recipe Bharwa Shimla Mirch” ShowToc: true date: “2024-10-13” author: “Mable Antonio”

This Punjabi bharwa shimla mirch recipe is how I make this dish at home and is liked by everyone. Sometimes I also add green peas to the potato stuffing. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour). Stuffed vegetable dishes are quite popular in India. A few more bharwa (meaning stuffed) recipes on the blog are: 

Bharwa bhindiBharwa karelaBharwa baingan

Most of the times I bake the stuffed capsicum. But in this post, I have mentioned on how to cook the capsicum in a pan, as I do get a lot of requests for making stuff without an oven. However, if you do have an oven, then bake or air fry the capsicum. Baking is easy and effortless, then sauteing and cooking them in a pan. This dish can be made with any variety of bell peppers – red, orange, yellow or green. For a colorful dish you can also use 2 to 3 different kinds of bell peppers. Try to use small to medium-sized bell peppers as they are easy to fill and saute. The large sized capsicums may not cook evenly unless you bake them. The bharwa shimla mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicum as a side dish. This dish also makes for a good tiffin box lunch paired with a roti or paratha.

How to make Stuffed Capsicum

1. First, Rinse 4 to 5 medium-sized potatoes very well in fresh water. Then boil the potatoes till they are completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
2. Slice off the tops of 4 to 5 medium to large sized capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.
3. In a small frying pan, heat 1 tablespoon oil. Fry ½ teaspoon cumin first on low heat. Then add ¼ cup finely chopped onion.
4. Saute the onions stirring often till translucent. Add 1 chopped green chili (approx ½ to 1 teaspoon).
5. Stir and then add the following ingredients:

¼ teaspoon turmeric powder¼ teaspoon red chili powder1 pinch of asafoetida (hing) – optional

Stir and mix again. 6. Add the potatoes and mix everything. 7. Saute the potatoes for 2 minutes and then add the following ingredients:

¼ to ½ teaspoon garam masala powder½ teaspoon dry mango powder – You can substitute it with ¼ teaspoon lemon juicesalt to taste

8. Stir well and then add 2 teaspoons of chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
9. With a spoon or with your hands, stuff the potato mixture in the capsicum.

Cooking Stuffed Capsicum

10. Now you can bake them or saute in a pan. I have mentioned the baking instructions in the recipe card details below. For Sauteing: Heat 1 to 1.5 tablespoon oil in a pan or kadai (wok) and place the stuffed capsicum in the pan. You can use any neutral-flavored oil.
11. Cover the pan with its lid and allow the stuffed capsicum to cook on a low heat.
12. You will have to check often after every 5 to 6 minutes and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again. You also have to place the open potato side touching the pan. In the below pic, you will see the various sides getting cooked. The capsicum will get golden and wrinkled. I usually cook the bell peppers thoroughly.
13. Continue to check, change the sides and then cover again till the capsicum are cooked well. It took me about 25 minutes to cook these on a low heat.
14. Garnish with coriander or mint leaves and Serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish. Also pair a vegetable salad or raita or yogurt. While serving you can add some grated paneer or grated cheese. For more veggie recipes

Aloo gobiCapsicum fryCapsicum CurryBhindi masala

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Stuffed Capsicum Post from the blog archives, first published in June 2014 has been republished and updated on December 2022.