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Tender bell peppers filled with a savory mix of spiced mashed potatoes, paneer, and peas. This North Indian classic is pan-fried until golden, making for a hearty and flavorful vegetarian main course.
For 4 servings
Prepare Vegetables
Create the Stuffing
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Tender bell peppers filled with a savory mix of spiced mashed potatoes, paneer, and peas. This North Indian classic is pan-fried until golden, making for a hearty and flavorful vegetarian main course.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 336.39 calories per serving with 9.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff the Bell Peppers
Cook the Stuffed Peppers
Garnish and Serve
For a different texture and flavor, replace paneer with grated cauliflower or add 1/4 cup of roasted and coarsely ground peanuts to the potato mixture.
Omit the paneer and add more potatoes or crumbled firm tofu. Ensure you use vegetable oil instead of ghee.
Preheat your oven to 180°C (350°F). Place the stuffed peppers in a baking dish, brush with a little oil, and bake for 25-30 minutes, or until the peppers are tender and slightly charred.
This recipe works well with other types of peppers like red or yellow bell peppers, or even larger varieties of chillies like banana peppers for a spicier kick.
Green bell peppers are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and supports skin health.
Paneer provides a good amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The potatoes in the stuffing are a great source of complex carbohydrates, which provide sustained energy throughout the day.
The combination of bell peppers, peas, and potatoes offers a good amount of dietary fiber, which aids in digestion and promotes a healthy gut.
Yes, it is a relatively healthy dish. Bell peppers are rich in vitamins A and C, while potatoes provide complex carbohydrates and paneer adds protein. Pan-frying uses less oil than deep-frying, making it a healthier cooking method.
One serving of Bharwa Shimla Mirch (one stuffed pepper) contains approximately 280-320 calories, depending on the size of the pepper and the amount of oil used.
Absolutely. To make it vegan, simply omit the paneer. You can increase the amount of potatoes or add crumbled firm tofu or mashed chickpeas as a substitute.
Yes, you can prepare the potato stuffing a day in advance and store it in an airtight container in the refrigerator. This can save you significant prep time.
It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It can also be served as a side dish with a simple dal and steamed rice for a complete meal.
This usually happens if the heat is too high or the pan is not covered properly. Ensure you are cooking on a low flame with a tight-fitting lid to allow the steam to cook the peppers until they are tender.