Bharwa Shimla Mirch

Bharwa Shimla Mirch (Stuffed Capsicum) :A fusion of indian delight

Capsicum (bell pepper) is packed with spicy mashed potatoes stuffing and then fried in bharwa shimla mirch. These vegetarian, vegan, and gluten-free stuffed bell peppers are quick and easy to make. You don’t need any special talents to make these delectable homemade stuffed peppers. This bharwa shimla mirch requires no oven time and comes together quickly. Another plus is that they’re enjoyable to create and consume.

I cook mashed potatoes with onions, green chilies, and dry spices in a wok. The bharwa Shimla Mirch is then combined with the prepared aloo ka masala. To make bharwa shimla mirch with uncooked stuffing, combine all the ingredients in a mixing pan, except the oil. Mix everything well and stuff shimla mirch with this mixture. Both variations are delicious.

Bharwa Shimla Mirch
Bharwa Shimla Mirch

Bharwa Shimla Mirch, also known as stuffed bell peppers, has its roots in the vibrant and diverse cuisine of India. It has been a favorite among home cooks and professional chefs alike for generations. This dish showcases the rich tapestry of Indian spices and flavors, making it a popular choice for both everyday meals and special occasions.

This bharwa shimla mirch recipe also works well as a tiffin box lunch when coupled with roti or paratha.

Ingredients for Bharwa Shimla Mirch

  • 5-6 small soft Shimla Mirch (Capsicum)
  • 3 – 4 medium boiled Aloo (Potatoes)
  • 1 Onion finely chopped
  • 3/4 teaspoon fennel seeds
  • 1 teaspoon whole coriander seeds crushed
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur
  • 1 green chili, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 3/4 teaspoon salt or to taste
  • 1 pinch asafoetida (hing)
  • 2 teaspoon chopped coriander leaves

Instruction for Bharwa Shimla Mirch

  1. Before you begin, wash and dry the Shimla mirch. Remove and discard the top. Then, from the inside, remove the seeds and stems to create a hollow space for the filling. If the bottoms of some of the peppers are shaky, you may need to chop them down slightly. This is done to ensure that they can stand erect in the pan while cooking.
  2. First, thoroughly rinse the potatoes. Then boil them until they are soft and done. Potatoes should be peeled and grated. Set aside.
  3. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds. Saute for 30 seconds until the seeds sizzle.
  4. Saute the onions till translucent stirring often. Add chopped green chilies.
  5. Stir in the turmeric, red chili powder, and asafoetida. Stir once more.
  6. add the mashed potatoes. The spices are next added: coriander powder, garam masala, amchur, and red chili powder. Add the salt as well. Combine all of the ingredients.
  7. Cook for 2 minutes and then add in chopped cilantro. Mix and remove the pan from heat.
  8. Fill each prepared Shimla mirch to the top with the prepared potato mixture. Press firmly so that the potatoes don’t fall out while the Shimla mirch cooks.
  9. In the pan, heat the remaining 2 tablespoons of oil over medium heat. Reduce the heat to low after the oil is heated. Carefully place the prepared Shimla mirch in the pan. Cook for 5 minutes with the lid closed.
  10. After 5 minutes, use a tong to flip the bell pepper and cook for another 5 minutes. After 5 minutes, switch sides again. Cover and cook for 25 minutes on low heat, rotating the sides of Shimla mirch every 5 minutes to ensure it is cooked on all sides. Make certain that you also turn
  11. When the peppers are cooked, the skin softens and wrinkles.
  12. Serve bharwa Shimla mirch with roti or paratha and rice

Tips and variation

  • Use small and fresh capsicum since they cook faster.
  • You can use any neutral-flavored oil.
  • Skip hing (asafoetida) to make it gluten-free.
  • To prevent capsicum from burning, keep stirring them frequently
  • Cooking capsicum takes time, so keep flipping and cooking them from all sides until they are tender and well-cooked from all sides.

Serving suggestions

This Indian Style Stuffed Capsicum is a stunningly looking colorful dry side dish that makes a great addition to your lunch/dinner table. It goes perfectly well along with some raita, dal, and Indian flatbreads such as chapati or paratha.


How To Make Bharwa Shimla Mirch with Paneer?

Simply swap the potatoes with grated paneer, and the rest of the recipe will be the same.

What else can I add to Stuffed Capsicum?

You can also add peas or corn kernels to the potato mixture to make Stuffed Capsicum.

Is it possible to bake these Stuffed Bell Peppers in the oven?

Yes, they can be baked in the oven. Fill bell peppers with mixture. Simply brush oil over the stuffed bell peppers. Bake for 25-30 minutes, or until the peppers are cooked, in a preheated oven at 375°F/190°C. If you want those brown spots, put the range to broiler mode after 30 minutes and broil on high for 2-3 minutes.


In conclusion, Bharwa Shimla Mirch is not just a dish; it’s a celebration of flavors and traditions. With this detailed recipe at your fingertips, you can recreate this culinary marvel in the comfort of your kitchen.

By mastering the art of making Bharwa Shimla Mirch, you not only tantalize your taste buds but also embark on a journey into the heart of Indian cuisine. So, gather your ingredients, follow our step-by-step guide, and savor the magic of this stuffed bell pepper delight.


Calories 759kcal
Fat 32g
Carbohydrates 108g
Protein 14g
Vitamin A


Bharwa Shimla Mirch
Bharwa Shimla Mirch

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