Stuffed capsicum recipe with best nutritional value

stuffed shimla mirch

About stuffed capsicum

In Hindi, Shimla Mirch is called Capsicum in English. To make Punjabi-style stuffed capsicum, I have prepared a filling by mixing mashed potatoes with paneer. This mixture is stuffed into the capsicum. Capsicum can also be stuffed and prepared with a gram flour (besan) spice mix. Stuffed capsicum is easy to make. Capsicums are available in 3–4 colors in the market, so you can use capsicums of any color to make the stuffed version.

I cooked the capsicum in a non-stick pan, but it is not mandatory. If you want to avoid oily food, it can also be baked in the microwave. Like stuffed capsicum, you can also prepare stuffed tomatoes or stuffed okra. Capsicum is a variety of chili and is rich in Vitamin C, Vitamin A, and beta-carotene.

It contains no calories and does not increase bad cholesterol. Therefore, it is very good for the heart and eyes. Additionally, it is rich in nutritional value, which is very beneficial for health. Being light and easily digestible, it can be included in the meals of young children. Stuffing capsicum with potatoes and paneer makes it heavy to eat, so paneer can be skipped. Stuffed capsicum tastes delicious with either roti or plain paratha. Capsicum can be consumed both as a vegetable and as a salad.

To make stuffed capsicum without using paneer, you can substitute it with cheddar cheese or mozzarella cheese. Capsicum is also used in pulao, biryani, mixed vegetables, fried rice, and even noodles. It is not spicy but may taste slightly bitter if eaten raw.

Now you know that capsicum is not only healthy but can also be prepared in various ways to enhance the taste of your meals. For similar recipes like instant breakfasts, curry recipes, yummy snacks, delicious sweet dishes, and the best side dishes, click on the provided link.

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About stuffed shimla mirch

Ingredients

How to make stuffed shimla mirch

Tips and FAQ

Ingredients

Capsicum – 5-6

Tomato – 1 medium-sized, pulp removed

Green chilies – 2-3

Asafoetida (Hing) – 1/4 teaspoon

Cumin seeds – 1/2 teaspoon

Mashed potatoes – 2-3

Paneer – 150 grams

Salt – to taste

Turmeric powder – 1/4 teaspoon

Red chili powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Oil – 1 to 1 1/2 tablespoons

How to make stuffed capsicum

Heat a pan and add asafoetida (hing) and cumin seeds. Once the cumin splutters, add chopped onions. Sauté until they turn light brown. Add mashed potatoes, grated paneer, tomatoes, and green chilies to the pan. Mix everything thoroughly. Add salt, turmeric powder, red chili powder, coriander powder, garam masala, and kitchen king masala. Stir well until combined, then turn off the flame. Wash the capsicums thoroughly with clean water and remove the seeds to clean the insides. Stuff the prepared filling into the capsicums. Heat a non-stick pan and add oil. Allow the oil to heat up, then place the stuffed capsicums into the pan one by one. Cover the pan with a lid and let the capsicums cook on low heat for 15-20 minutes. Remove the lid to check if the capsicums are cooked. Once done, turn off the flame.

Tips

Instead of paneer, you can use gram flour (besan) for the stuffing. It gives a unique and delicious flavor to the stuffed capsicum.

Place the stuffed capsicums on a baking tray and bake at 200°C for 20-25 minutes until they turn golden brown.
Note: The baking time and temperature may vary depending on the size and type of the oven. It’s best to follow the instructions provided in the oven’s manual for optimal results.

For a cheesy twist, add a little grated cheese over the mashed potato stuffing before baking or cooking. This enhances the flavor and gives the capsicum a rich, creamy taste.

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