Stuffed Bell Peppers with Potato – Authentic Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Stuffed Bell Peppers with Potato – Authentic Indian Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Bell Peppers with Potato, or Bharwa Shimla Mirch as my grandmother used to call it. It’s a wonderfully flavorful and satisfying dish that’s surprisingly easy to make. I first made this when I was trying to impress my now-husband with my cooking skills, and it’s been a hit ever since! It’s perfect as a light meal, a side dish, or even a festive snack.

Why You’ll Love This Recipe

This recipe is a beautiful blend of flavors and textures. The sweetness of the bell peppers perfectly complements the spiced potato filling. It’s a fantastic way to enjoy potatoes in a different form, and it’s packed with goodness. Plus, it’s a relatively quick and easy recipe, taking about 40 minutes from start to finish. You’ll absolutely love how comforting and delicious this dish is!

Ingredients

Here’s what you’ll need to make these delightful stuffed bell peppers:

• 4 bell peppers (capsicums)
• 3 medium potatoes (about 500g)
• 3 tablespoons oil (vegetable, sunflower, or mustard oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 green chilies, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon amchoor powder (dry mango powder)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference.

• Amchoor Powder: This is a key ingredient! It adds a lovely tangy flavor that really elevates the dish. If you can’t find it, I’ll share a substitution in the FAQs.
• Spice Levels: Traditionally, this dish has a good kick! But feel free to adjust the amount of red chili powder and green chilies to your liking. Some regions in India prefer a milder flavor, while others like it fiery hot.
• Oil: While any cooking oil works, many families in North India traditionally use mustard oil for its distinct flavor. It adds a lovely pungent note, but it’s definitely an acquired taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the bell peppers vertically into halves. Carefully remove the stems and seeds, then give them a good rinse and pat them dry.
2. Next, boil the potatoes until they’re tender. Once cooked, peel them and mash them well. Set the mashed potatoes aside.
3. Now, heat the oil in a pan over medium heat. Add the mustard and cumin seeds. Wait until they start to crackle – that’s when you know they’re ready to release their flavor!
4. Add the chopped green chilies and onions to the pan. Sauté for about 3-4 minutes, or until the onions soften and turn translucent.
5. Time to add the spices! Mix in the mashed potatoes, red chili powder, turmeric powder, garam masala, amchoor powder, and salt. Cook for another 5 minutes, stirring occasionally, to ensure everything is well combined.
6. Now for the fun part – stuffing the peppers! Take each bell pepper half and tightly fill it with the potato mixture. Don’t be shy, pack it in there!
7. Heat a little more oil in the same pan. Place the stuffed peppers face down in the pan. Cover and cook on medium heat for 7-8 minutes.
8. Carefully flip the peppers and cook the other side until they’re tender and slightly charred. This gives them a beautiful smoky flavor.

Expert Tips

• Don’t overcook the peppers! You want them to be tender-crisp, not mushy.
• If the potato mixture seems too dry, add a tablespoon or two of water to help bind it together.
• For a richer flavor, you can add a sprinkle of roasted cumin powder to the potato mixture.

Variations

• Peanutty Goodness: My friend, Priya, loves adding a handful of roasted peanuts to the potato filling for extra crunch and flavor.
• Cheese Please: If you’re feeling indulgent, a sprinkle of grated paneer (Indian cottage cheese) over the stuffed peppers before serving is divine!
• Spicy Twist: My brother loves to add a pinch of cayenne pepper to the potato mixture for an extra kick.

Vegan Adaptation

This recipe is naturally vegetarian! To make it vegan, just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to 1/4 teaspoon and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra 1/2 teaspoon of red chili powder and use 3-4 green chilies.

Festival Adaptations (Navratri, Diwali snack option)

These stuffed bell peppers make a fantastic snack during Navratri, especially if you skip the onion and garlic for a satvik meal. They’re also a popular Diwali snack – a delicious and festive treat!

Serving Suggestions

Serve these stuffed bell peppers hot with a side of raita (yogurt dip) and your favorite Indian breads like roti or paratha. They also pair well with a simple dal (lentil soup).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What type of bell peppers work best for stuffing?

Any color bell pepper will work, but I prefer using the larger ones – red, yellow, or orange – as they’re easier to stuff.

Can I make the potato filling ahead of time?

Absolutely! You can make the potato filling a day in advance and store it in the refrigerator. Just give it a quick stir before stuffing the peppers.

How can I adjust the spice level of this dish?

As mentioned earlier, adjust the amount of red chili powder and green chilies to your liking. You can also remove the seeds from the green chilies to reduce the heat.

What is Amchoor powder and can I substitute it?

Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice or 1 teaspoon of vinegar.

Can I bake these stuffed bell peppers instead of pan-frying?

Yes, you can! Preheat your oven to 180°C (350°F). Place the stuffed peppers in a baking dish, drizzle with a little oil, and bake for 20-25 minutes, or until the peppers are tender.