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White platter with green bell peppers stuffed with spiced mashed potatoes, charred and garnished with cilantro, served with roti and a bowl of dal on the side.

Bharwa Shimla Mirch (Stuffed Bell Peppers with Indian Spices)

Stuffed bell peppers with Indian spices are a flavorful classic where small green peppers are filled with a spiced potato mixture and cooked until tender with a lightly charred top. Known as bharwa shimla mirch, these potato-stuffed bell peppers pair perfectly with roti, dal, or jeera rice for a comforting Indian meal.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 8 small green bell peppers tops sliced off, seeds removed
  • 3 tablespoons oil divided
  • 3 medium potatoes boiled, peeled, and mashed until smooth
  • 1 medium onion finely chopped
  • 1 green chili finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon garam masala
  • Salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro chopped (plus more for garnish)

Instructions

  • Heat 1 tablespoon oil in a skillet over medium heat. Add cumin seeds and let them splutter.
  • Add onion and sauté until golden brown. Stir in green chili, ground coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds.
  • Add mashed potatoes, salt, and mix well until the spices are evenly incorporated. Stir in cilantro and lemon juice. Remove from heat.
  • Fill each bell pepper with the potato mixture, packing it down slightly.
  • Heat the remaining 2 tablespoons of oil in the same skillet over medium-low heat. Arrange the peppers upright, cover with a lid, and cook for 12–15 minutes, turning them gently every 4–5 minutes so they cook evenly and become tender.
  • Remove the lid and increase the heat slightly, or finish under the broiler for a few minutes, until the tops and sides develop a nice char.
  • Once peppers are tender and slightly charred, garnish with extra cilantro and serve hot with roti and dal.

Notes

  • Bell pepper size: Use small, uniform green bell peppers so they cook evenly and can stand upright without tipping.
  • Potato texture: Mash the potatoes until smooth for a creamy filling and a neat, domed top.
  • Cooking tip: Keep the heat low to medium so the peppers soften without burning.
  • Spice adjustment: Increase or decrease chili powder and green chili to suit your preferred heat level.
  • Make ahead: You can prepare the potato filling up to a day in advance and store it in the refrigerator; stuff and cook the peppers just before serving.

Nutrition

Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 62mg | Potassium: 1008mg | Fiber: 7g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 156mg | Calcium: 51mg | Iron: 2mg
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