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Stuffed Capsicum – Simply Irresistible!

Stuff the beautiful greens with potatoes, paneer, cashews, raisins and a host of spices

Deepa Gupta | New Delhi |

Capsicum is a diverse and pungent edible vegetable. We all are familiar with the use of capsicum in preparation of various bitter-sweet recipes. The beautiful green veggie is one of the most widely consumed vegetable across the globe. Including it in diet can add a refreshing colour in your life as it is loaded with an array of health benefits.

There is a world of exciting capsicum delicacies that is waiting to be cooked and to enamour your taste buds. Here is a simple recipe “Stuffed Capsicum or Bharwan Shimla Mirch” which you will definitely relish.

Serves: 6

Preparation time: 30 minutes

Cooking time: 20-25 minutes


Large capsicums: 6

Potatoes: 4 (medium)

Paneer: 200 grams

Cabbage: 1 cup (finely chopped)

Carrot: 1 (thickly grated)

Onion: 1 (finely chopped)

Green chillies: 2 (finely chopped)

Ginger paste: 1 tsp

Garlic paste: 2 tsp

Salt to taste

Red chilli powder: 2 tsp

Coriander powder: 3 tsp

Tamarind powder: 2 tsp

Garam masala: 1 tsp

Chat masala: 2 tsp

Kasoori meth:i 1 tbsp

Maida: ¼ cup

Coriander leaves few

Cashews: 12

Raisins: 20

Bread crumbs: 1 cup

Oil 4 tbsp


Wash capsicums thoroughly and slice them from the centre in two equal parts length-wise. Scoop out the seeds and veins. Boil and mash potatoes. Mash paneer and thickly grate carrot. Chop onion, cabbage and green chillies finely. Chop cashews coarsely, wash and soak raisins for a few minutes. Then drain the water and keep them aside. Mix well potatoes, paneer, carrot, cabbage, onion, ginger-garlic paste, green chillies, cashews, raisins, all spices and salt together with your hands. Make a cutlet-like stiff dough. Now fill this stuffing in hollow halves of the capsicums. Mix little water in maida to make a ketchup-like paste. Dip the stuffed side of the capsicums in maida solution and then immediately coat with bread crumbs.

Heat oil in a thick bottom non-stick broad pan. Place the stuffed capsicums with filling side coated with maida down. Let it cook on medium-low heat for 10 to 15 minutes until golden crisp. Then turn around all the capsicums carefully. Let them cook from the bottom side also for eight to 10 minutes on low flame.

Garnish with chopped coriander leaves and serve hot in a flat glass tray.

Pair this vegetable dish with roti or paratha. The interesting combination of capsicum with potatoes and paneer and the spicy masala stuffed inside, is simply irresistible.