Bharwan Shimla Mirch i.e. Stuffed Capsicum

I am not a fan of stuffed capsicum as I always feel they don’t taste best in this recipe. So I cooked them in oven with tomato gravy. It was so tasty that both of my daughters ate whole of their shares. I’ll surely make them regularly. πŸ™‚


Author: anumrinal

I am a homemaker living in Bangalore, India, with my husband and sweet twin daughters.

4 thoughts on “Bharwan Shimla Mirch i.e. Stuffed Capsicum”

  1. Can you tell us what you used in your recipe? We call them stuffed peppers here in the US πŸ™‚ we usually only use meat as the filling but I’d like to know what you used.

    1. I used boiled potatoes, sweetcorn, onion, carrot and cottage cheese for stuffing. tomatoes and onion for the gravy. Off to check the stuffed peppers… πŸ™‚

  2. Do you just combine the ingredients and bake with the sauce? The mix looks very light and fluffy. Is it wet when you put it in the oven and it bakes off and lightens as it bakes? Thank you in advance?

    1. I saute all the vegetables before adding the boiled potato (mashed)to them. then filled them in the shells. the sauce was cooked before and then I put the sauce in dish and put the capsicum into the sauce and Micro-grilled (combo option) it for four minutes.
      The mix is not too wet if we put less potato mash in it.
      I hope I have cleared everything. πŸ™‚

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