Punjabi Stuffed Bell Peppers (Bharwa Shimla Mirch)
30 minutes
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About Punjabi Stuffed Bell Peppers (Bharwa Shimla Mirch)
Discover the vibrant flavors of Punjabi cuisine with this authentic Bharwa Shimla Mirch recipe! Tender bell peppers are generously filled with a flavorful spiced potato mixture, creating a comforting and wholesome dish perfect for lunch or dinner.This family-favorite recipe perfectly balances the sweetness of bell peppers with warm aromatic Indian spices. The step-by-step instructions and photos make it easy for even beginner cooks to master this classic.Prepare to impress your family and friends with this simple yet incredibly delicious vegetarian delight. Get ready to experience the taste of home-cooked Punjabi goodness!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Filling
- 2 large Potatoes peeled and boiled until tender, russet or yukon gold
- 1 medium Onion finely chopped
- 1 Chili finely chopped (adjust to your spice preference), green
- 1 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1/2 tsp Coriander Powder also known as dhania powder
- 1/2 tsp Turmeric Powder also known as haldi
- 1/3 tsp Garam Masala
- 1 tbsp Coriander also known as dhania, chopped
- 2.5 tbsp Vegetable Oil
- 3 cubes Cheese cheddar or mozzarella, grated
For the Stuffed Peppers
- 4 medium Bell Peppers any color, halved lengthwise and seeded
- 2.5 tbsp Vegetable Oil for shallow frying
Instructions
Prepare the Filling
- Heat 2.5 tablespoons of oil in a pan. Add cumin seeds and sauté until they crackle.
- Add the chopped onion and sauté until light pink.
- Add salt, red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
- Add the mashed potatoes and mix thoroughly.
- Stir in grated cheese until it begins to melt.
- Add the chopped fresh coriander and mix. Remove from heat.
Assemble and Cook
- Preheat oven to 350°F (175°C).
- Fill each bell pepper half generously with the potato mixture.
- Top each stuffed pepper with a little extra grated cheese.
- Heat the remaining 2.5 tablespoons of oil in an oven-safe skillet or baking dish.
- Arrange the stuffed peppers in the skillet.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Alternatively, shallow fry the peppers in the skillet over medium-low heat for 15-20 minutes, turning occasionally, until heated through and slightly browned.
Recipe Notes
Expert Tips for Perfect Punjabi Stuffed Bell Peppers
- For extra flavor, marinate the bell peppers in a little oil and salt for 30 minutes before stuffing.
- If you prefer a creamier filling, add a splash of milk or cream to the potato mixture.
- Feel free to add other vegetables to the filling, such as peas, carrots, or corn.
- Garnish with fresh cilantro and a squeeze of lemon juice before serving for an extra burst of freshness.
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Recipe Nutrition
Calories: 389kcalCarbohydrates: 17gProtein: 2gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 1710mgFiber: 4gSugar: 6g
Saba Shaikh
Articles: 176
3 Comments
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This is perfect! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
This is perfect! Can’t wait to taste it.