These Stuffed Capsicum are an easy and delicious Vegetarian recipe. This capsicum or bell pepper dish is distinct from the Punjabi Bharwa Shimla Mirch. It is delicately spiced and almost continental in style.
Stuffed bell peppers are a delicacy in Spanish cuisine, typically served topped with cheese. However, this comforting side dish is a fusion dish that pairs well with any meal or makes a lip-smacking snack, starter, or appetiser for a party.
You can use green or coloured bell peppers and stuff them. I have used potato, cauliflower, baby corn and other dry spices. You can also add paneer (cottage cheese) or besan (gram flour) to bind the vegetables.
But you can use stuffing of your choice, or use eggs or meat.
I have used the oven to bake the stuffed capsicum, as it takes less effort. However, you can also use an air fryer or a pan to make the recipe. In the past, I have made stuffed capsicum with gravy. I am going to make it yet again soon, as I'm waiting for my daughter, Apeksha, who is the one who nudged me in that direction.
For a party or any festive occasion, use a variety of bell peppers, such as red, orange, yellow, or green. Use small to medium-sized capsicum; they are easy to fill and sauté. If you plan to bake them, use large-sized capsicums so that they cook evenly.
Pack it in a tiffin box lunch paired with a roti or paratha.
Ingredients for Stuffed Capsicum
The ingredients you will need
- Capsicum
- Onions
- Garam masala
- Red chilli powder
- Turmeric powder
- Potatoes
- Cailiflower
- Babycorn
- Yoghurt
- Cashewnuts
- Coriander leaves
- Tomatoes
- Salt
How to make Stuffed Capsicum
- Cut the rinsed and dried capsicum in half or remove the top if you prefer.
- Scoop out the seeds and smear salt inside the capsicum; set it upside down and set aside.
- Stir-fry the onion, ginger and garlic with the spices.
- Cook the veggies till tender.
- Add the yoghurt and cashew nut paste till cooked.
- Stuff the capsicum, then arrange them on a greased baking tray.
- Arrange the tomato slices on top capsicum, then drizzle with oil.
- Bake in the oven at 200C °C for 20 minutes.
For Cooking Stuffed Capsicum In A Pan
- In a pan, heat the oil and place the stuffed capsicum in it.
- Cook Covered on low flame.
- Heat oil in a pan or kadai/wok and place the stuffed capsicum in it.
- Every 4-5 minutes, check the pan and the capsicum, turning them gently so that the sides of the capsicum are cooked. Then cover and cook. It will need about 25 minutes.
- Serve warm with rotis, raita, or curds, or as a side dish.
What can be used in stuffed peppers without meat?
- Mexican ingredients include rice, beans, cherry tomatoes, coriander leaves, lime, chilli powder, cumin, and cheese, in abundance.
- You can also use potatoes, mushrooms, zucchini, beans, tomatoes, olives, and broccoli.
- Looking for a vegan recipe? You can add chickpeas, kidney beans, corn, soya chunks, quinoa, rice, and millets.
Protips for Stuffed Capsicum
- I have used green capsicum, but you can use any coloured capsicum, such as red or yellow.
- Choose capsicums that are firm, smooth and bright.
- Season the filling well. The flavours should balance too.
- Cook the capsicum gently so that it is well-cooked and tender.
Frequently Asked Questions about Stuffed Capsicum
What is the difference between capsicum and bell peppers?
Capsicum, bell peppers or sweet peppers are all the same and what we call Simla Mirch in Hindi.
Should we cook the capsicum before stuffing it?
No, you do not need to cook the capsicum before stuffing.
I want to pre-cook my capsicum. How do I do it?
With my recipe, you need not pre-cook the capsicum, but if you want to pre-cook them before stuffing,
- You can roast them in the oven for 5-10 minutes.
- You can also blanch them for a few minutes. However, this can cause your capsicum to become soft if you're not careful, and it can get soggy.
- I liked the tip from Lee Drummond; she suggests to water to the bottom of your pan, then adding the stuffed capsicum. This steams the capsicum, helping it cook faster.
Why are my stuffed capsicum soggy?
If you blanch the capsicum incorrectly, it can become soggy.
Baking the stuffed capsicum prevents them from getting soggy. When cooking capsicum in a pan, avoid crowding the pan and turn the capsicum over on the sides to ensure even cooking and prevent sogginess.
Why is my stuffed capsicum falling apart?
Stuffed capsicum, if overcooked, will fall apart.
More Ways to Love Capsicum
Once you make stuffed capsicum, you will start seeing bell peppers in a whole new light—they are incredibly versatile and pair beautifully with global flavours. Some days, I keep it simple with Indian flavours, but on others, I lean into global inspiration and playful twists.
A creamy tofu and white sauce stuffed capsicum is comfort food with a surprise—it is mild, satisfying, and feels a bit indulgent.
Need something a little fun? Try pasta stuffed in capsicum, baked until golden—it's like lasagna met bell peppers!
Or make a zippy capsicum chutney—great with parathas, rice, or anything that needs a bit of tang and heat.
When I'm in the mood for something more dip-like, I roast a batch of red capsicum for a Roasted Red Capsicum Spread or for a mezze-style spread, Muhammara—it's a roasted red capsicum and walnut dip that's bold, smoky, and deeply satisfying.
Matbucha is another favourite—slow-cooked tomato and capsicum, gently spiced and great on toast or tucked into wraps.
On Spanish nights, a quick romesco sauce made with roasted capsicum, almonds, and garlic adds a gorgeous kick to meals.
And for a veggie stir-fry fix, bok choy with garlic and sesame is a clean, speedy side you will make yet again.
And if you're craving something more homely, try capsicum stir-fried in oil and finished with roasted besan—a dry sabzi that's simple, earthy, and pairs beautifully with rotis.
Or revisit Indian roots with paneer masala and capsicum—saucy, spicy, and perfect with rotis or jeera rice. or
Whether you are in the mood to stuff, roast, stir-fry, or sauce it up, capsicum is ready to follow your lead.
Do you have a capsicum favourite that I haven't tried yet? Tell me in the comments—I will love to hear about cooking in your kitchen!
I participate in the group Shhh! Cooking Secretly. The signup opens every month with a suggested theme. We then partner with another member and exchange secret ingredients to cook with. We share pictures in the Facebook group and try to guess the ingredients used. Currently, we are allowing the redo of old recipes.
This month, I am partnering with Seema of Mildly Indian. She suggested I cook with garam masala and cashew nuts for the theme, Stuffed Vegetables. I suggested lemon and ginger for her cooking. Just check the yummy stuffed baigan she made, if I had not known, I would have assumed they were dates.
Veg. Stuffed Capsicum Recipe
Equipment
- 1 Pressure cooker
- 1 Knife and board
- Bowls to store ingredients
- 2 Baking tray
Ingredients
- 6 Capsicum
- 2 tablespoon Oil
- 3 onions
- 8-10 garlic cloves
- 1 inch Ginger
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- 4 Potatoes
- 1 cup Cauliflower
- 1 cup baby corn
- ½ cup yoghurt
- 10-15 Cashew Nuts
- Salt to taste
- 2 tablespoon Coriander leaves
- 1 Tomatoes
Instructions
How to make Stuffed Capsicum
- Rinse the capsicums and pat dry with a kitchen towel. Then slice it in half. (You can also slice off the tops.) Remove the seeds, then apply salt to the inside of the capsicum, turn them upside down and set aside on a board.
- Crush 3 medium-sized onions, with 8-10 cloves of garlic and 1 inch of ginger.
- In the pressure pan, add 1 tablespoon of oil. Splutter ½ teaspoon of cumin and add the crushed onion paste, and stir-fry until the raw smell goes away.
- Add ½ teaspoon of turmeric powder, ½ teaspoon of chilli powder, and ¼ teaspoon of garam masala.
- Add the 1 cup of cauliflower and 1 cup of baby corn, add salt and mix well.
- Add 4 grated potatoes, mix, and close the cooker lid.
- Cook on a low flame; once the whistle starts dancing, switch off the heat.
- Blend the cashew nuts and yoghurt till smooth.
- Once the pressure cooker opens, add the cashew nuts and yoghurt, and mix well with the chopped coriander leaves.
- Mix and cook on a low flame till the stuffing is well-cooked. Let it cool.
- Now, use a spoon to stuff the capsicum and arrange them on the greased baking tray.
- Place a thin slice of tomato on each slice. Drizzle the top of the capsicum with about ⅛ teaspoon oil.
- Bake at 200°C for 20 minutes or till the capsicum is well-cooked.
- I served with chapati.
For Cooking Stuffed Capsicum In A Pan
- In a pan, heat the oil and place the stuffed capsicum in it. Cook covered, on a low-flame.
- Every 4-5 minutes, check the pan and the capsicum, turning them gently so that the sides of the capsicum are cooked. Then cover and cook. It will need about 25 minutes.
- Serve warm with rotis, raita, or curds, or as a side dish.
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