Baked Stuffed Capsicum

“Baked Stuffed Capsicum”

“Stuffed Capsicum” or “Bharwaan Shimla Mirch” as its commonly called in India, is a simple hearty and healthy dish. There are countless versions to this recipe, today I would like to share with you the vegetarian version. I have used fresh vegetables, paneer and potato for the filling which have been flavoured with assorted Indian spices.    


Capsicum, medium -8
Mixed Vegetables, cut into 1 cm pcs – 1 cup ( I have used carrot, french beans and green peas)
Potato, boiled & grated – 1 medium
Paneer (Cottage cheese)
, grated – 1 cup (200 gms approx)
Onion, chopped – 1 medium
Ginger, grated – 1 inch
Green  chillis, chopped – 3-4
Green coriander, chopped – 3 tablespoon
Cashew, chopped- 6-8
Raisins, chopped – 1 tablespoon
Oil -2 tablespoon
Turmeric powder- 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Coriander powder -1 tablespoon
Cunim powder – 1/2 teaspoon

Dry mango powder (Amchur Powder) – 1 teaspoon
Garam Masala Powder – 1/2 teaspoon
Salt to taste


Cleaned and cored Capsicum

Wash capsicum and remove the stalk seeds. I have used an apple core for this as its easy and come out clean. Make small cuts on the capsicum as this will help release excess steam which is formed will cooking, as well as avoid the filling from coming out.  Rub the capsicum with some oil and keep aside.

Vegetable Paneer and Potato filling
Capsicum stuffed with potato mix.

For the filling heat 2 tablespoon oil in a kadhai add the onion and green chillies, fry till it turns translucent. Add the mix vegetables and saute for 2-3 minutes. Mix turmeric powder, red chilli powder, coriander powder and cumin powder in a bowl with 2 tablespoon of water to a paste and add this mixed masala to the vegetables and cook until the carrot and beans are almost done if required add some water. Once the vegetables are done add salt and mix. Remove from heat and add potato, paneer, cashew nuts, raisins, amchur powder, garam masala and chopped coriander. Mix well and let it cool.  

Pre- heat the oven at 180 degree Celsius or 350 degree Fahrenheit. Fill each capsicum with the vegetable paneer and potato mixture, place stuffed capsicum in a greased baking tray and bake for 15 -18 minutes or till the capsicum is softened.

Enjoy hot.

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