Savory Stuffed Bell Peppers (Bharwaan Shimla Mirch)
30 minutes
1278 reads
About Savory Stuffed Bell Peppers (Bharwaan Shimla Mirch)
Craving a vibrant, healthy, and utterly delicious meal? These Savory Stuffed Bell Peppers (Bharwaan Shimla Mirch) are bursting with flavor and offer a delightful textural experience you won't soon forget.Imagine juicy bell peppers brimming with a fragrant spiced pumpkin and chickpea flour filling. This vegetarian dish is incredibly versatile – customize the spices to your liking and enjoy a satisfying meal any night of the week.Whether it's a simple weeknight dinner or a show-stopping dish for guests, these stuffed peppers are guaranteed to impress. Get ready to savor every bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Filling
- 2 tbsp Gram Flour besan
- ½ cup Pumpkin cooked
- 1 tsp Panch Phoron five-spice masala
- ½ tsp Chili Powder red
- ½ tsp Mango Powder dried mango powder
- 1-2 tsp Salt or to taste
For the Bell Peppers
- 2 Bell Peppers capsicum, medium
For Cooking
- 2 tbsp Mustard Oil
- 2 tsp Clarified Butter clarified butter
- 2 tsp Coconut grated
- 1 tbsp Coriander chopped, fresh
Instructions
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Set aside.
- In a pan, heat the mustard oil over medium heat. Add the chickpea flour and roast for about a minute, stirring constantly, until it becomes fragrant and lightly golden. This step helps to remove the raw taste of the flour and adds a nutty flavor.
- Add the red chili powder, panch phoron, and salt to the pan. Sauté for another 30 seconds until fragrant.
- Add the cooked pumpkin to the pan and mash it well with the spiced chickpea flour. Mix thoroughly until everything is well combined.
- Remove the pan from the heat and stir in the amchur (dried mango powder). This adds a tangy kick to the filling.
- Carefully stuff each bell pepper half with the pumpkin mixture, ensuring they are generously filled.
- Heat the ghee in the same pan over medium heat. Gently place the stuffed bell peppers in the pan and shallow fry them, turning occasionally, until they are tender and slightly browned on all sides. This gives them a lovely caramelized flavor.
- Garnish with fresh coriander and serve hot. These stuffed peppers can be enjoyed as a main course or as a side dish.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice sear.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 242kcalCarbohydrates: 16gProtein: 2gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 13mgSodium: 1177mgPotassium: 330mgFiber: 3gSugar: 6gVitamin A: 5125IUVitamin C: 154mgCalcium: 22mgIron: 1mg
Geeta Biswas
Articles: 919
4 Comments
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I’m excited to make this at home!
This looks so appealing! Thanks for sharing.
This looks so good! Can’t wait to cook it.
This is awesome! Can’t wait to cook it.