Bharwa Shimla Mirch is A delicious snack that is perfect for parties and surprise guests. The bell peppers can be green, red, or yellow. They are filled with Paneer and dry spices.
bharwa shimla mirch The traditional Spanish delicacy of stuffed bell peppers is cheese-topped. This recipe has an Indian flavor and Indian spices. While the stuffing can differ from region to region and can also be enhanced with meat or eggs, this recipe is a pure vegetarian with vegetable stuffing.
There are many variations of the bharwa-shimla-mirch recipe. It can be prepared either as a snack or a curry. I haven’t tried the curry myself, but it sounds delicious. The barley-shimla-mirch curry is ready in the same way as the stuffing but with a tomato and onion sauce. Also, adding cheese is optional. If you find it too heavy, you may completely disregard it. The same recipe can be made with green chilies as well. Use the same stuffing, but coat it with besan and deep-fry it until crisp.
I want to share some tips and variations with you. The recipe for stuffed capsicums is very simple. I have used a green capsicum for this recipe. However, you can use red or yellow capsicums too. I have cut the capsicum in half at the top to create a cavity. You can also vertically cut the capsicum into two halves and then stuff each half separately. I have cooked the stuffed capsicum on the tawa with very little oil. It can be cooked in the oven or microwave convection at 180 degrees Celsius.
Ingredients
- 2 tsp of oil
- ▢ Finely chop 1/2 onion
- ▢ 1 tsp of ginger-garlic sauce
- ▢ Half a teaspoon of Kashmiri Red Chilli Powder / Lal Mirch Powder
- ▢ 1/4 tsp turmeric or haldi
- ▢ Salt is a taste.
- ▢ 3/4 tsp dandiya powder or coriander powder
- ▢ 1/4 tsp cumin powder/jeera powder
- ▢ Two potatoes, boiled and mashed
- ▢ 1/4 tsp garam masala powder
- ▢ 1/2 tsp amchur powder / dry mango powder
- ▢ 1 cup Cottage cheese/paneer The crumbled
Instructions
- Prepare the stuffing first by sautéing onions and ginger-garlic in oil.
- Add more spices and salt.
- Sauté on low heat until the spices become aromatic.
- Add boiled potatoes and crumbled Paneer.
- Mix well until the spices are well mixed. Keep aside.
- Prepare the capsicum by removing the seeds and cutting off the head.
- Now stuff 2 tbsp masala.
- Place them on kadai and add 3 tbsp of oil.
- Also, cover with the capsicum head.
- Cover and simmer at 180 degrees Celsius or bake for 40 minutes.
- Cook the capsicum until they soften and change color.
- Now remove the head.
- Add a few slices of mozzarella cheese to the top and replace the capicum head.
- Cover and simmer until the cheese is completely melted.
- Serve the stuffed capsicums with rice or roti.