Stuffed Bell Pepper with Potato
Lunch • India
How to Make Stuffed Bell Pepper with Potato (Traditional & Healthy Version)
Stuffed Bell Pepper with Potato, known as Bharwa Shimla Mirch in Hindi, is a cherished vegetarian dish in Indian cuisine. This recipe combines vibrant bell peppers (shimla mirch) with a savory spiced potato (aloo) filling, creating a harmony of textures and flavors that appeal to all ages. The dish is particularly popular in North India, where it is often served during family lunches or festive occasions like Diwali and Holi. The stuffed peppers are gently cooked on a tawa, ensuring a tender yet mildly crisp exterior, while the filling remains aromatic and moist. Indian stuffed bell peppers are celebrated for their versatility and are adapted across regions with varying spices and fillings. In Maharashtra, you might find a hint of peanut powder, while in Punjab, garam masala and amchur (dry mango powder) are generously used. This dish is a wonderful way to enjoy vegetables and is a staple in many Indian households, often paired with roti or rice. Its appeal lies in its simplicity, nutritional richness, and the comforting taste of home-cooked food. Choosing Stuffed Bell Pepper with Potato for lunch is a smart, health-conscious decision. This recipe uses minimal oil, incorporates fiber-rich vegetables, and is naturally gluten-free, making it suitable for calorie-conscious diets. The flavorful stuffing provides a satisfying meal without excess calories, and the visual appeal of bell peppers makes it a festive addition to your dining table.
Ingredients(for 1 large stuffed bell pepper per person)
- 2 large Bell peppers (shimla mirch) (Green or colored)
- 2 medium Potatoes (aloo) (Boiled and mashed)
- 1 small Onion (pyaz) (Finely chopped)
- 1 Green chillies (hari mirch) (Finely chopped) - optional
- 1 tsp Coriander powder (dhaniya)
- 0.5 tsp Cumin powder (jeera)
- 0.25 tsp Turmeric powder (haldi)
- 0.25 tsp Red chilli powder (lal mirch) - optional
- 0.5 tsp Garam masala
- to taste Salt
- 2 tbsp Fresh coriander leaves (Chopped)
- 1 tbsp Oil (Mustard oil or refined)
- 0.25 tsp Amchur (dry mango powder) - optional
Instructions
- 1
Wash bell peppers thoroughly. Slice off the tops and remove seeds and membranes. Keep the tops aside for later use.
3 minutes
Choose firm bell peppers for easier stuffing.
- 2
Boil potatoes in a pressure cooker or saucepan until soft. Peel and mash them well.
8 minutes
Mash potatoes while warm for a smoother texture.
- 3
Heat oil in a pan or tawa. Add chopped onions and sauté until golden brown. Add green chillies and sauté for 1 minute.
4 minutes
Saute onions on medium flame for best flavor.
- 4
Add mashed potatoes, coriander powder, cumin powder, turmeric, red chilli powder, garam masala, salt, and amchur. Mix well and cook for 3 minutes. Stir in chopped coriander leaves.
5 minutes
Taste and adjust seasoning as required.
Why This Dish is Healthy
This recipe is a healthy choice because it uses minimal oil, relies on nutrient-dense vegetables, and avoids processed ingredients. By cooking on a tawa and using spices, flavor is enhanced without adding extra calories. The fiber from bell peppers and potatoes promotes satiety, while the absence of heavy dairy or gluten makes it suitable for many dietary needs. It is ideal for those seeking a wholesome, plant-based lunch.
Stuffed Bell Pepper with Potato is naturally low in fat and high in complex carbohydrates, making it a great energy source. Bell peppers are rich in vitamin C, vitamin A, and antioxidants, while potatoes provide potassium and dietary fiber. The addition of spices like cumin and coriander aids digestion. This dish offers a balance of protein (from potatoes and vegetables), healthy carbs, and minimal saturated fat, making it suitable for weight management and overall wellness.
Pro Tips
- 💡Tip 1: Use colored bell peppers for added nutrients and visual appeal.
- 💡Tip 2: Pre-cook the peppers slightly for a softer texture if desired.
- 💡Tip 3: Add a pinch of kasuri methi for an extra layer of flavor.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. Avoid freezing, as texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
