Stuffed Capsicum Recipe – Potato & Pea Filling – Easy Indian

Last Updated on 2 months by Neha Deshmukh

Stuffed Capsicum Recipe – Potato & Pea Filling – Easy Indian

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian recipe, you’ve come to the right place. I remember making these stuffed capsicums for the first time when I was just starting to experiment in the kitchen – they were a hit, and they’ve been a family favorite ever since! This recipe is perfect for a weeknight dinner or even a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This stuffed capsicum recipe (also known as Bharwa Shimla Mirch) is a delightful blend of flavors and textures. The soft, slightly sweet capsicum beautifully complements the savory, spiced potato and pea filling. It’s a relatively healthy dish, packed with veggies, and incredibly satisfying. Plus, it’s a fantastic way to sneak in some extra vegetables for picky eaters!

Ingredients

Here’s what you’ll need to make these delicious stuffed capsicums:

• 4-5 medium capsicums (bell peppers)
• 4 potatoes
• 1 handful boiled peas (about 1 cup)
• 1 big onion, finely chopped
• as required salt (to taste)
• 1/4 tsp turmeric powder (haldi)
• 3/4-1 tsp red chilli powder (lal mirch) – adjust to your spice preference!
• 2 tsp coriander powder (dhaniya powder)
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh produce really makes a difference.

• Capsicums: I prefer using vibrant, firm capsicums – green, red, or yellow all work beautifully.
• Potatoes: Any variety of potato that mashes well will do.
• Jeera (Cumin Seeds): Don’t skip these! They add such a lovely warmth and aroma to the dish. A quick sizzle in hot oil releases their flavour beautifully.
• Spice Levels: Red chilli powder can vary a lot in heat. Start with 3/4 tsp and add more if you like things spicier. In some regions of India, folks add a pinch of garam masala to the stuffing for extra depth. My grandmother always did!
• Peas: Frozen peas work perfectly well, just make sure they’re thawed before using.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these stuffed capsicums:

1. First, pressure cook the potatoes until they’re wonderfully soft. Once cooled enough to handle, peel and mash them. Set aside.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
3. Add the chopped onions and sauté until they become translucent and softened.
4. Now, mix in the boiled peas, mashed potatoes, salt, turmeric powder, red chilli powder, and coriander powder. Cook on low heat for 5-6 minutes, stirring occasionally, until everything is well combined and fragrant. This is your flavourful stuffing, so set it aside.
5. Carefully cut the tops off the capsicums and remove the seeds.
6. Stuff each capsicum generously with the potato mixture. Don’t be shy!
7. Lightly grease the outer surface of the stuffed capsicums with a little oil.
8. Preheat your oven to 180°C (350°F). Bake the stuffed capsicums for 10-15 minutes, or until the capsicums are tender. Alternatively, you can steam them for 10-15 minutes.

Expert Tips

• Don’t overstuff the capsicums, or the filling might spill out during cooking.
• If you’re steaming, make sure there’s enough water in the steamer and that the capsicums aren’t directly touching the water.
• A little squeeze of lemon juice over the finished capsicums brightens up the flavours beautifully.

Variations

• Paneer Power: My friend, Priya, loves adding crumbled paneer (Indian cheese) to the stuffing for extra protein and richness. About 1/2 cup works perfectly.
• Spice it Up: For a spicier kick, add a finely chopped green chilli to the stuffing.
• Nutty Delight: A sprinkle of roasted peanuts adds a lovely crunch and flavour.

Vegan Adaptation

This recipe is easily made vegan! Just ensure you aren’t using any ghee or dairy products when cooking.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1/4 tsp red chilli powder or omit it altogether.
• Medium: Use 3/4 tsp red chilli powder.
• Hot: Use 1 tsp or more red chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can adapt this recipe by omitting the peas and using singhara atta (water chestnut flour) to bind the potato mixture instead of relying on the peas.

Serving Suggestions

Serve these stuffed capsicums hot, with a side of rice, roti, or even a simple dal. They also make a great addition to a thali (Indian platter). A dollop of yogurt on the side is always a welcome addition!

Storage Instructions

Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

What type of capsicum works best for stuffing?

Bell peppers (capsicums) are the best choice! They have a good shape and size for stuffing, and they become beautifully tender when cooked.

Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator. This can save you time on a busy weeknight.

Can I air fry the stuffed capsicums instead of baking?

Yes, you can! Air fry them at 180°C (350°F) for about 12-15 minutes, or until tender and slightly browned.

What can I substitute for peas in this recipe?

You can use other vegetables like carrots, beans, or corn.

How do I adjust the spice level to suit my preference?

Start with a smaller amount of red chilli powder and add more gradually, tasting as you go. Remember, you can always add more spice, but it’s hard to take it away!