Stuffed bell peppers with vegetables and cottage cheese
Stuffed capsicum recipe With step by step photos and video description – this is a Punjabi style delicious bharwa Shimla Mirch recipe. In this recipe, capsicum (bharwa Shimla) is stuffed with spiced corn, peas, and potatoes. A vegan dish.
Stuffed capsicum is one of my favorites. Green bell peppers combined with spiced up potatoes, vegetables and baked with a dollop of butter, give out delectable flavors. I make stuffed capsicum as a side dish with any meal.Today I am sharing the gas top version but I gave a tips of baked one too. I really love the flavor of bell peppers in any form I make so many dishes out of it and all of them taste fantastic, capsicum is used in all Indian cuisine very commonly and all the versions are super tasty. I’ll try and post all of them one by one.
There are several variations to the bharwa Shimla Mirch recipe and it can be prepared as either a snack or as a curry. I had tried a curry recipe too it tastes amazing. will post the recipe soon. Adding cheese is an optional and if you feel it is heavy, you can completely ignore it. further, the same recipe can also be prepared with green chilies too.
The bharwa Shimla Mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicums as a side dish. This dish also makes for a good tiffin box lunch.
Health Benifits:
Stuffed capsicum also has many health benefits. Capsicum is also a good source of Vitamin C which enhances immunity. The carotenoid present in capsicum is said to lower the risk of macular degeneration and helps maintain healthy vision besides having antioxidant properties.
The filling contains paneer, corn & peas which makes it rich in proteins and other vitamins. If you want you can reduce the potatoes and add other vegetables of your choice to make it more nutritious.
To make Stuffed Capsicum at home follow the detailed step by step recipe with photos posted below.
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Directions
- Wash the green peppers well and pat dry with a paper towel. Cut the top off about 1″ from where the stem is attached. Remove all the seeds and pith and discard.
- Wash the potato, Peel, and chopped in small squares and keep aside for later use. boil corn and peas till soft. grate cottage cheese and keep aside. chop the onion, green chili, garlic, and ginger too.
- Heat 3 tbsps of cooking oil in a pan on medium flame, till hot. Add the cumin seeds till crackling. Now add the green chillies and garlic and fry till the chillies and the garlic turns lightly golden. Add the onion and fry till light golden in colour. Now add all the powdered spices and fry for 1 minute. Add the chopped potato and mix well to blend with all the spices.
- Add two tablespoon besan and roast well till you get a nice aroma. add little water, mix, and cook for another 2-3 min.
- Cook for 2 minutes, stirring often. Add boiled peas and corn mix well, now add grated paneer in it. mash it a little. Turn off the fire, adjust salt, and mix well.
- Fill each green pepper to the top with the mashed vegetable mix. Press down and top up to ensure they are well filled.
- Heat the remaining cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry till soft. Gently turn the peppers over onto their tops so that the potato can fry. Fry till golden. Turn off the fire.
- You can bake peppers if you want to avoid frying, for that grease baking dish lightly with oil and place peppers (standing up ) and topped them with grated cheese. Bake it at 200 c till upper crust turn brown.
Furthermore, I had posted a few more Easy to Cook recipes of a similar kind which you can use in your day to day cooking you can have a look …
Stuffed Shimla Mirch
Stuffed Shimla Mirch with corn and paneer a very healthy day to day vegetable option. Best go with roti and rice.
Materials
- 2 medium-sized green peppers
- 1 medium-sized potato chopped in small pieces
- 1/2 cup corn boiled
- 1/2 cup peas boiled
- 50 gm paneer grated
- 4 tbsp cooking oil
- 3/4 tsp cumin seeds
- 2" ginger finely chopped
- 3 cloves of garlic finely chopped
- 1 large onion finely chopped
- 1 green chili finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp raw mango powder
- Salt to taste
Tools
- Skillet
- Pan Non-Stick
- knife
- Grater
Instructions
To make stuffed capsicum :
1. Wash the green peppers well and pat dry with paper towels. Cut the top off about 1" from where the stem is attached. Remove all the seeds and pith and discard.
2. Wash the potato, Peel, and chopped in small squares and keep aside for later use. boil corn and peas till soft. grate cottage cheese and keep aside. chop the onion, green chili, garlic, and ginger too.
For Stuffing:
3. Heat 3 tbsps of cooking oil in a pan on medium flame, till hot. Add the cumin seeds till crackling. Now add the green chilies, ginger, and garlic and fry till the chilies, ginger and the garlic turns lightly golden. Add the onion and fry till light golden in color.
4. Now add all the powdered spices and fry for 1 minute. Now add two tbsp of besan and roast it well. Add the boiled vegetables and mix well to blend with all the spices sprinkle some water just to bind everything. Cook for 2 minutes, stirring often. Add grated paneer in it. Turn off the fire, adjust salt, and mix well.
5. Fill each green pepper to the top with the vegetable mix. Press down and top-up to ensure they are well filled.
6. Heat the remaining cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry till soft.Gently turn the peppers over onto their tops so that the potato can fry. Fry till golden. Turn off the fire.
For Baking :
7. You can bake peppers if you want to avoid frying, for that grease baking dish lightly with oil and place peppers (standing up ) and topped them with grated cheese. Bake it at 200 c in a preheated oven till upper crust turn brown.
8. Serve hot
Notes
- Always choose fresh capsicum.
- you can serve stuffed capsicum as a snack too.
- Top it with cheese and bake it. can serve as a continental dish just reduce spices.
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