Stuffed Bell Peppers (Bharwa Shimla Mirch) - Indian Style
Ready in
50 mins
Cuisine
Indian
Prep Time
20 min
Cook Time
30 min
Serving
3-4 People
Calories / Serving
~400 kcal
Recipe Summary
A traditional Indian dish featuring green bell peppers carefully stuffed with a rich and aromatic mixture of roasted peanuts, sesame seeds, coconut, ginger, garlic, and a blend of spices. These flavorful peppers are then slow-cooked in a savory onion-tomato gravy until tender, offering a delightful balance of spicy, tangy, and slightly sweet flavors.
Adjust servings
All Ingredients - Main Ingredients
Green Bell Peppers (Capsicum)3-4 medium
All Ingredients - For Stuffing
Peanuts1/2 cup
Sesame Seeds2 tbsp
Dry Grated Coconut2 tbsp
Garlic Cloves4-5
Ginger1 inch piece
Green Chilies2-3
Fresh Coriander Leaves1/4 cup chopped
Turmeric Powder1/2 tsp
Red Chili Powder1 tsp
Coriander Powder1 tbsp
Garam Masala1/2 tsp
Salt1 tsp
Jaggery (grated)1 tbsp
Tamarind Pulp1 tbsp
All Ingredients - For Gravy and Tempering
Oil2 tbsp
Mustard Seeds1/2 tsp
Cumin Seeds1/2 tsp
Curry Leaves5-6
Asafoetida (Hing)1/4 tsp
Onion1 medium, finely chopped
Tomato1 medium, finely chopped
Water1/2 cup
Fresh Coriander Leavesfor garnish
⚠ Contains Allergens
PeanutsSesame
Step-by-Step Instructions
Step 1: Prepare Bell Peppers
Wash and cut the green bell peppers. Remove the stem and seeds. Make 2-3 lengthwise slits in each bell pepper, keeping the base intact, to create pockets for stuffing.
Step 2: Roast Ingredients for Stuffing
In a dry pan, roast 1/2 cup peanuts on medium heat for until lightly browned. Remove and set aside. Next, dry roast 2 tbsp sesame seeds for until they splutter and become fragrant. Remove and set aside. Finally, dry roast 2 tbsp grated dry coconut for about until golden brown. Remove and set aside.
Step 3: Prepare Stuffing Paste
In a grinder, combine the roasted peanuts, sesame seeds, and coconut. Add 4-5 garlic cloves, 1 inch ginger, 2-3 green chilies, and 1/4 cup chopped fresh coriander leaves. Grind to a coarse paste without adding any water.
Step 4: Mix the Stuffing Masala
Transfer the ground paste to a bowl. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala, 1 tsp salt, 1 tbsp grated jaggery, and 1 tbsp tamarind pulp. Mix all ingredients thoroughly until well combined.
Step 5: Stuff the Bell Peppers
Carefully fill each prepared bell pepper with the stuffing masala, ensuring they are well-packed. Keep any remaining stuffing masala aside, as it will be used in the gravy.
Step 6: Prepare the Gravy Base
Heat 2 tbsp oil in a pan over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter for about . Add 5-6 curry leaves and 1/4 tsp asafoetida. Sauté for a few seconds until fragrant.
Step 7: Cook Onions and Tomatoes
Add 1 finely chopped medium onion to the pan. Sauté for until it turns translucent and lightly golden. Then, add 1 finely chopped medium tomato. Cook for until the tomatoes soften and the oil starts to separate from the mixture.
Step 8: Add Remaining Stuffing and Peppers
Add any remaining stuffing masala to the pan and mix well with the onion-tomato base. Cook for . Carefully place the stuffed bell peppers into the pan.
Step 9: Cook the Stuffed Bell Peppers
Add 1/2 cup water to the pan. Cover with a lid and cook on low heat for , or until the bell peppers are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
Step 10: Garnish and Serve
Once the bell peppers are cooked and the gravy has thickened to your desired consistency, garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.
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