Bristi Home Kitchen

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Aug 18, 2026 7 min
stuffed peppersindian cuisinevegetarian recipes
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Summary

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A tutorial on preparing stuffed mini bell peppers (shimla mirch) with a spicy potato and peanut filling.

This video demonstrates a unique recipe for stuffed mini bell peppers. The filling consists of mashed boiled potatoes flavored with ginger, garlic, green chilies, onions, and various spices including turmeric, red chili powder, garam masala, and pickle masala. For added texture and flavor, the recipe incorporates roasted, coarsely crushed peanuts, fresh coriander, and lemon juice. The stuffed peppers are shallow-fried in a pan with mustard oil, mustard seeds, cumin seeds, fennel seeds, asafoetida (hing), and curry leaves until tender and crispy.

Recipe

Bharwa Shimla Mirch (Stuffed Mini Bell Peppers)
indian medium

Ingredients

  • 5 mini bell peppers
  • 1 piece ginger
  • 1 green chili
  • 4-5 cloves garlic
  • 1 onion
  • 1 tbsp mustard oil
  • to taste mustard seeds
  • to taste cumin seeds
  • to taste fennel seeds
  • 2 pinch asafoetida
  • 7-8 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp pickle masala
  • 3 boiled potatoes
  • 1/4 cup peanuts
  • to taste fresh coriander
  • to taste lemon juice

Equipment

  • pan
  • stone pestle and mortar
  • knife
  • spatula

Steps

  1. 1
    Wash the mini bell peppers, cut off the tops, and remove the seeds and stems. 0:29
  2. 2
    Pound the ginger, chili, garlic, and onions using a pestle and mortar. 1:52
  3. 3
    Heat mustard oil in a pan, add mustard seeds, cumin seeds, fennel seeds, asafoetida, and curry leaves. 2:30
  4. 4
    Add the pounded mixture to the pan and sauté for 2-3 minutes. 3:33
  5. 5
    Add turmeric, red chili, garam masala, and pickle masala. Stir briefly. 3:53
  6. 6
    Add the mashed boiled potatoes and salt. Sauté and mix well until incorporated. 5:00
  7. 7
    Roast and coarsely crush peanuts; add to the pan along with fresh coriander and lemon juice. 5:40
  8. 8
    Stuff the prepared peppers with the potato mixture, pressing it firmly inside. 7:10
  9. 9
    In a fresh pan, heat more oil with mustard seeds, cumin seeds, and asafoetida. Place the peppers cut-side down. 4:55
  10. 10
    Cover and cook on low-medium flame for 3-4 minutes per side until tender. 5:24

Finishing

  • Serve hot with parathas or roti.

Substitutions

  • pickle masala → coriander, cumin, and black pepper powder
  • peanuts → roasted besan (gram flour)

Storage

Store in the refrigerator for 2-3 days.

Pairings

  • paratha
  • roti

Key Points

  • 0:29 Preparation and cutting of mini bell peppers for stuffing.
  • 1:52 Preparing the spicy filling using ginger, garlic, chili, onions, and basic spices.
  • 3:53 Incorporating mashed boiled potatoes and pickle masala for extra flavor.
  • 5:39 Adding roasted, crushed peanuts for texture.
  • 7:10 Stuffing the peppers and shallow-frying them until tender and crispy.

Worth watching if: You want to learn how to make a flavorful, unique stuffed vegetable side dish that pairs well with parathas or roti.

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