Recipe- Simple Yet Delicious Stuffed Capsicum

Stuffed capsicum/ Bharwa shimla mirch is a simple yet delicious recipe . Small bell peppers are stuffed with a mashed potato filling. The mashed potatoes are tempered with spices and roasted for 5 minutes before stuffing in the bell peppers.

This is a popular recipe in North India and is from Punjabi cuisine. My mom used to make this during winters when these peppers are in season but now capsicums are available through out the season and can be made any time.

Ingredients

12 Bell Peppers / Capsicum / Shimla Mirch
3 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
1/4 tsp Asafoetida / Hing powder

For The Stuffing

1/2 kg Potatoes / Aloo
3 Tbsp Cooking Oil
1/4 tsp Asafoetida / Hing powder
To Taste Salt / Namak
1 tbsp Red Chili Powder/ Laal Mirch
1/2 tsp Turmeric Powder / Haldi Powder
1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
1 tbsp Coriander Powder / Dhaniya Powder
1 tbsp Mango Powder / Amchoor Powder

Method

* Peel and mash the boiled potatoes. wash and slit the capsicum from one side.

* Heat oil in a heavy bottom wide pan and add cumin seeds.

* When cumin start to crackle then add turmeric and then add the boiled mashed potatoes and stir to mix.

* Now add salt, chili powder, coriander powder and mango powder.Mix every ting and saute for 5 minutes on medium heat.

* Let the mixture cool down and come to room temperature.

* Stuff the capsicums with this potato mixture.

* Heat oil in a wide deep pan and add cumin seeds and asafoetida.

* When cumin become golden then add all the stufFed capsicums in tHe pan and cover and cook on medium heat till half done.

* Now cover the side of each capsicum and cover gain and cook for few more minutes till it get done and get nice golden colour on both the sides

* Your stuffed capsicums are ready to serve.

* Enjoy stuffed capsicums with rice ,roti or parathas or serve as starter.