Packed with rich flavours of Indian spices and vegetables, these stuffed peppers are a wholesome and satisfying treat for the taste buds.
Ingredients 4 large bell peppers (Shimla mirch) 1 cup boiled and mashed potatoes 1/2 cup crumbled paneer (cottage cheese) 1/4 cup finely chopped onions 1/4 cup finely chopped tomatoes 1/4 cup boiled and crushed green peas 2 tablespoons chopped coriander leaves 1 teaspoon ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala Salt to taste2 tablespoons oil for cooking
Wash the bell peppers thoroughly and cut off the tops. Remove the seeds and membranes from the inside. If needed, trim the base slightly to make them stand upright.
In a mixing bowl, combine mashed potatoes, crumbled paneer, chopped onions, tomatoes, crushed green peas, ginger-garlic paste, and chopped coriander leaves.
Heat oil in a pan, add cumin seeds and let them splutter. Add the spices and salt to the pan. Sauté for a minute. Transfer the spice mixture to the bowl with the other ingredients and mix everything well.
Carefully stuff each bell pepper with the prepared mixture, pressing it down gently to ensure they are tightly packed.
Heat a pan or a kadai over medium heat. Add a bit of oil and place the stuffed bell peppers in the pan.
Cover the pan and cook for 15-20 minutes, turning the peppers occasionally to ensure even cooking. The bell peppers should become tender, and the filling should be cooked through.
Once the bharwan Shimla mirch is cooked, remove them from the pan and let them cool slightly.