Bharwan Shimla Mirchi - Stuffed Capsicum

When I first moved to Australia over a decade ago, I began cooking out of love—and a deep longing for home. It wasn’t easy, especially after a long day at work. While I genuinely enjoyed being in the kitchen, the challenge of deciding what to cook, taking poor-quality photos, blogging, and sharing it all on a then-new platform called Instagram often felt overwhelming.

From the beginning, I made a conscious decision: I would only cook and share meals I made at home—not the other way around. Thankfully, that hasn’t changed. So, while you may not find anything fancy on my page, what you will find is food that’s comforting and honest. Like this Bharwan Shimla Mirchi—or Stuffed Capsicum.

It’s not the kind of dish that wins awards, it is not even an Instagram worthy food picture kind of dish but it’s easy to make, and once it's done, hard to resist. Grilling brings out a delectable sweetness in the capsicums, which pairs perfectly with the spiced potatoes inside. The potatoes bring that soft, familiar warmth only a well-cooked spud can offer.

You can use mincemeat instead of potatoes, add paneer or any other shredded cheese for another delicious take.

Recipe - Cooking time 30 Minutes.

Prep Time - 20 minutes

Ingredients:

• 3 green capsicums, halved lengthwise and seeds removed

• 1 tbsp vegetable oil

• 1 small onion, chopped

• 1 tsp cumin seeds

• 1 tbsp Ginger Garlic paste

• 1 tsp turmeric powder

• 1 ½ tsp red chili powder

• 2 tsp ground coriander

• Juice of 1 Lemon

• 2 tbsp raw peanuts crushed coarsely

• 4–5 medium potatoes, boiled and mashed

• Salt to taste

• 1 tbsp chopped coriander

  
  

Instructions:

1. Heat oil in a non-stick pan. Add cumin seeds, ginger garlic paste and chopped onion and sauté until translucent.

2. Add the turmeric, red chili powder, and coriander with salt. Sauté for a minute until aromatic.

3. Add boiled potatoes and mix everything well.

4. Cook the mixture for 2–3 minutes. Mix well and let the filling cool. Add the crushed peanuts, lemon juice and chopped coriander.

5. Cut the capsicums in half lengthwise and remove the seeds.

6. Stuff each pepper half with the prepared filling and sprinkle oil on the capsicum before placing them on a baking tray.

7. Pre heat oven at 180 degrees C and then Bake or grill until the capsicum is tender and slightly charred. Should take around 30 minutes.

Serve hot.