Stuffed capsicum—also known as bharwa shimla mirch in India—is a colorful, wholesome, and flavorful side dish that can turn a simple meal into something special. Whether you’re preparing an everyday lunch or an elegant dinner spread, this dish fits right in.
The beauty of stuffed capsicum lies in its versatility: it’s entirely vegetarian, can be made with minimal oil, and works well with a wide variety of fillings. From spiced mashed potatoes to lentils and paneer (Indian cottage cheese), there’s a version for every taste.
In this guide, we’ll walk through 6 simple steps to cook stuffed capsicum that’s not just delicious but also nutritious—without any non-veg ingredients or heavy frying.
Ingredients You’ll Need
Here’s a list of common and easily available ingredients for spiced potato-stuffed capsicum—the classic Indian version. This recipe serves 4.
For the Capsicum:
- 4 medium-sized bell peppers (green, red, yellow, or a mix)
- 1 tsp oil (for brushing or shallow pan cooking)
- A pinch of salt
For the Filling:
- 3 large boiled potatoes, peeled and mashed
- 1 small onion, finely chopped
- 1–2 green chilies, finely chopped (adjust to taste)
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp amchur powder (dry mango) or lemon juice
- Salt to taste
- Fresh coriander leaves, chopped
Optional Add-ins:
- Crumbled paneer (¼ cup)
- Boiled peas (¼ cup)
- Grated carrot or beetroot for color and nutrition
Step 1: Select & Prep the Capsicums
Choosing the right capsicums is key.
Choose medium-sized, firm bell peppers with a flat base so they can stand upright in the pan or oven.
Wash and pat dry the capsicums. Slice off the top (about 1 inch below the stem), keeping it aside as a lid.
Scoop out the seeds and white membranes inside. You should have a clean hollow shell.
Sprinkle a little salt inside each capsicum and turn them upside down for 10–15 minutes. This helps draw out moisture and improves texture during cooking.
Step 2: Prepare the Spiced Filling
While your capsicums rest, make the delicious stuffing.
- Heat 1 tsp oil in a pan.
- Add chopped onion and sauté till translucent.
- Stir in the ginger paste and chopped green chilies. Sauté for 30 seconds.
- Add turmeric, coriander powder, and salt. Mix well.
- Toss in the mashed potatoes and mix until all spices are evenly incorporated.
- Add garam masala, amchur powder or lemon juice, and mix well.
- Finish with fresh coriander leaves.
Let the mixture cool slightly. It should be moist but not wet. If needed, add some breadcrumbs or crumbled paneer to bind it better.
Step 3: Stuff the Capsicums
Now comes the fun part—filling your capsicums!
- Gently stuff each bell pepper with the prepared potato mixture. Press lightly so the filling reaches all corners.
- Optional: Top with a sprinkle of grated cheese or paneer for a creamy crust.
You can cover each with its original cap (the sliced-off top), or leave them open-faced for a crispy top.
Step 4: Choose Your Cooking Method
There are three main ways to cook stuffed capsicum:
A. Pan-Cooked (Stovetop Method)
This is perfect if you don’t want to use an oven.
- Heat 1–2 tsp oil in a wide, heavy-bottomed non-stick pan.
- Place stuffed capsicums upright, cover with a lid, and cook on low heat.
- Turn occasionally for even browning.
- Cook for 15–20 minutes or until the peppers are soft and slightly charred on the sides.
Tip: Add a splash of water to the pan and cover to help steam-cook the capsicums faster.
B. Oven-Baked Version
If you prefer a roasted flavor and hands-free cooking, go for this.
- Preheat oven to 180°C (350°F).
- Brush capsicums lightly with oil.
- Place on a greased or lined baking tray.
- Bake for 25–30 minutes, or until the skin starts to wrinkle and the tops turn golden.
Bonus: Add a little grated cheese on top 10 minutes before taking them out for a gratinated finish.
C. Air Fryer Method
Fast and crisp!
- Preheat air fryer to 180°C (350°F).
- Place stuffed capsicums in the basket.
- Air fry for 12–15 minutes, turning once if needed.
Step 5: Garnish and Serve
Your beautifully cooked stuffed capsicums are ready! Serve them:
- Hot with fresh coriander or mint chutney
- Alongside dal and rice, or
- With roti, paratha, or naan
They also make a fantastic addition to lunchboxes—just pack them whole and reheat before eating.
Step 6: Experiment with Variations (Optional)
Once you’ve mastered the classic version, don’t be afraid to experiment. Here are a few vegetarian stuffing ideas:
1. Paneer-Stuffed Capsicum
Mix crumbled paneer, sautéed onions, bell peppers, garam masala, and chili flakes.
2. Lentil Filling
Use cooked moong dal or masoor dal with mashed potatoes, cumin, and amchur for a protein boost.
3. Grain-Based
Use cooked quinoa, millets, or couscous with herbs and spices for a fusion version.
4. South Indian Style
Add grated coconut, curry leaves, mustard seeds, and crushed peanuts for a regional twist.
5. No-Onion, No-Garlic
Simply skip onion and garlic and use more ginger, asafoetida (hing), and fresh herbs.
Pro Tips for Success
Don’t overcook the capsicums. They should be soft yet hold their shape.
Taste the filling before stuffing—adjust salt, spice, or tang.
If using cheese, go easy. Let it enhance, not overpower, the other flavors.
Meal prep idea: You can make the filling ahead and store it in the fridge for up to 2 days. Just stuff and cook fresh.
Nutritional Value (Per Serving – Approx.)
- Calories: ~180 kcal
- Protein: ~4g
- Carbs: ~22g
- Fats: ~6g
- Fiber: ~4g
It’s high in fiber, vitamin C, and completely cholesterol-free—great for heart health and digestion.
Final Thoughts
Stuffed capsicum is one of those dishes that feels indulgent but is actually healthy, colorful, and full of bold flavors. Whether you’re making a regular dinner or entertaining guests, it’s guaranteed to impress.
Plus, with the variations and cooking options above, you’ll never get bored.