Stuffed Shimla Mirch Delightful Recipes By Kaviraj Khialani

Capsicums or Shimla mirch originated in the Americas, but are now grown worldwide. The name given to the fruits varies between English-speaking countries. In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies”. When the Britishers brought capsicum to India, they first cultivated it in Shimla, so the name of the district is still taken to refer to the vegetable in Northern India and other parts as well. It is followed by “mirch” which means chilli in Hindi.

Low Glycemic Index

Capsicum has a Glycemic Index of 40 which is low. Good for Bones. Rich in Vitamin K which is good for bone metabolism, good for Skin Health, Immunity booster, Low carb, Good for Weight Watchers, Reduces inflammation, Antioxidant Rich. They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet.

Here is also why you should be having Capsicums every day. Bell peppers, which include all colours of capsicums, are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases. All in all, bell peppers are an excellent addition to a healthy diet. Capsicums are a popular vegetable and have been around us since a very long time. Shimla mirch as we commonly know it when it comes to Indian cuisine is a desi favourite and can be used in a number of ways.

One of the easy ways to use capsicums are in a cup form which means to remove the seeds from inside, and stuff it back with a pre-cooked filling or stuffing and further cook it with the capsicum cup for a while and then serve the entire dish which can be consumed together. While the concept of stuffing capsicums with boiled mashed potatoes is one of the classic Indian options there can be more variations, concoctions and combinations from desi to videshi and fusion/ mix- n-match cuisines as well.

“Green capsicums or Shimla mirch are not only great to work with in a number of ways from subzis to stuffed delights but also to add them into salad bowls, on top of pizzas, into pasta and burrito bowls as well”! – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas and recipes using stuffing options using Green Capsicums.

Recipe-1] BEAN AND RICE STUFFED CAPSICUMS

Ingredients:

Green capsicums- 3-4 medium sized, cleaned up.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Boiled rajma- 1 cup

Boiled potatoes- 2 no, boiled, peeled, mashed

Salt to taste

Black pepper to taste

Mixed herbs-1/2 tsp

Chilli flakes-1/2 tsp

Garam masala powder-1/4 tsp

Tomato puree-1/4 cup

Tomato sauce-2 tsp

Capsico sauce-1/2 tsp

Boiled chopped chicken- ½ cup

Chopped coriander- 2 tbsp.

Cheese- 2 -3 tbsp. grated.

Method:

1. Prepare all the ingredients for the stuffed capsicum recipe.

2. To prepare the capsicum cup, remove seeds, wash and pat dry.

3. To start with the stuffing, heat oil and butter in a pan, add in chopped garlic, chilies, onions and saute for a few seconds.

4. Add in the tomato puree, sauce, seasonings, herbs, chilli flakes, garam masala powder, little water, and cook the masala for 2-3 mins.

5. Now add in the boiled rajma, chicken pieces, mashed potato, mix well and combine it all together.

6. Cook for 3-4 mins, check for seasonings and finish it off by adding coriander and little cheese, mix and stuff it into the capsicum cups, top with more cheese and place the stuffed capsicum cups on a greased tray and bake in the oven at 180 degrees celsius for around 12 to 15 mins, remove and serve hot.

Recipe-2] CHEESY SHIMLA MIRCH KA ZAIKA

Ingredients:

Green capsicums- 3-4 medium sized, cleaned up.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Tomato puree-1/4 cup

Soya keema- 1 cup soaked in warm water for 15 mins.

Green peas- ½ cup boiled

Salt and pepper to taste

Chilli flakes- ¼ tsp

Chilli flakes-1/2 tsp

Garam masala powder-1/2 tsp

Red chilli sauce-1 tsp

Tomato sauce-1 tbsp.

Boiled mashed potatoes- ½ cup

Chopped coriander leaves- 2 tbsp. chopped

Cheese- 2-4 tbsp. grated.

Method:

1. Prepare all the ingredients for the stuffed capsicum recipe.

2. To prepare the capsicum cup, remove seeds, wash and pat dry.

3. To start with the stuffing, heat oil and butter in a pan, add in chopped garlic, chilies, onions and saute for a few seconds.

4. Add in the tomato puree, salt, pepper, herbs, chilli flakes, garam masala powder, drained soya keema, green peas and saute or bhuna for 2-3 mins. add a little water and cook the mixture for 10-12 mins.

5. Add in the mashed potatoes, coriander leaves and adjust the seasonings as per taste. Stuff the medium dry mixture of soya keema and peas into the capsicum cups, top with grated cheese and place the stuffed capsicum cups on a greased tray and bake in the oven at 180 degrees celsius for around 12 to 15 mins, remove and serve hot.

Recipe-3] SAUNFIYA BHARA HUA SHIMLA MIRCH

Ingredients:

Green capsicums- 3-4 medium sized, cleaned up.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Tomato puree-1/4 cup

Saunf- 2 tsp, roasted and crushed

Salt and pepper to taste

Boiled mashed sweet potatoes-1 cup

Boiled chickpeas, mashed- ½ cup

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/4 tsp

Red chilli powder-1/4 tsp

Chaat masala-1/4 tsp

Aamchur powder-1/4 tsp

Cheese-2-3 tbsp. grated

Coriander leaves- 2 tbsp. chopped

Also can use: sliced chicken sausages

Also can use: boiled egg cubes

Also can use: saute prawns

Also can use: tandoori chicken cubes

Also can use: paneer tikka cubes.

Method:

1. Prepare all the ingredients for the stuffed capsicum recipe.

2. To prepare the capsicum cup, remove seeds, wash and pat dry.

3. To start with the stuffing, heat oil and butter in a pan, add in chopped garlic, chilies, onions and saute for a few seconds.

4. Add in the tomato puree, salt, pepper, herbs, chilli flakes, garam masala powder, saunf, boiled and mashed ingredients and cook them all for a few minutes.

5. Check for seasonings and Spices and turn off the flame. We can now add in the non-veg options of ingredients as available and mix it well.

6. Cook the mixture for another 2-3 mins, turn off the flame and stuff the mixture into the capsicum cups top with little grated cheese and place the stuffed capsicum cups on a greased tray and bake in the oven at 180 degrees celsius for around 12 to 15 mins, remove and serve hot.

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Recipe- 4] PEPPERY KEEMA STUFFED CAPSICUM CUPS

Ingredients:

Green capsicums- 3-4 medium sized, cleaned up.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Tomato puree-1/4 cup

Chicken keema-1 cup

Green peas- ½ cup boiled

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chilli powder-1/4 tsp

Turmeric powder-1/4 tsp

Water-1/2 cup

Boiled mashed potatoes-1/2 cup

Cheese-1/4 cup grated

Baked beans in tomato sauce-1/2 cup

Chopped coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the stuffed capsicum recipe.

2. To prepare the capsicum cup, remove seeds, wash and pat dry.

3. To start with the stuffing, heat oil and butter in a pan, add in chopped garlic, chilies, onions and saute for a few seconds.

4. add in the chicken keema, green peas and indian spices, salt to taste and herbs, chilli flakes to taste and bhuna/saute on a medium flame for 2-3 mins.

5. Add in a little water and simmer, cover and cook for 8-10 mins, add in any other veggies of your choice as well or add in the boiled mashed potatoes, some coriander and cheese and mix well. Cook until chicken keema and peas are well cooked.

6. turn off the flame, stuff this mixture into the capsicum cups and top with some cheese and place the stuffed capsicum cups on a greased tray and bake in the oven at 180 degrees celsius for around 12 to 15 mins, remove and serve hot.

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Recipe-5] TEX MEX CHICKEN PEPPER CUPS

Ingredients:

Green capsicums- 3-4 medium sized, cleaned up.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Tomato puree-1/4 cup

Chicken boneless- 1 cup, cut into ½ inch cubes

Boiled cubes of potatoes-1/2 cup

Capsico sauce-1/2 tsp

Tomato sauce-1 tsp

Garam masala powder-1/4 tsp

For marination:

Oil-2 tbsp.

Salt and pepper to taste

Mustard paste-1 tsp

White vinegar-1/2 tsp

Soya sauce- 2 tsp

Red chilli sauce-2 tsp

Peanut butter-2 tsp

Cheese- 2-3 tbsp. grated.

For stuffing into the capsicum cups

White sauce- 1 cup

Grated cheese-1/2 cup

Boiled rajma-1/2 cup

Boiled chickpeas-1/4 cup

Sprouts-1/2 cup

Brown rice- ¼ cup cooked

Olives -3-4 sliced black

Olives- 3-4 sliced green

Method:

1. Prepare all the ingredients for the stuffed capsicum recipe.

2. To prepare the capsicum cup, remove seeds, wash and pat dry. Marinate the chicken cubes and keep aside for 20 mins

3. To start with the stuffing, heat oil and butter in a pan, add in chopped garlic, chilies, onions and saute for a few seconds.

4. Now continue with adding the chicken into the pan along with tomatoes, saute it all well. add some water and allow the chicken to cook for 5-8 mins.

5.Add in the potatoes, rajma, boiled chickpeas, brown rice, salt, pepper, herbs, chilli flakes, spices to taste and cook further for 2-3 mins.

6. Finally check for seasonings and adjust to taste and stuff the capsicum cups and top with some cheese and place the stuffed capsicum cups on a greased tray and bake in the oven at 180 degrees celsius for around 12 to 15 mins, remove and serve hot.

Stay tuned to HerZindagi for more such recipes by chef Dr Kaviraj Khialani who is not just a celebrity Master Chef but has varied experience with hotels and airlines. He is an author, food writer, food designer, consultant, and creative cuisine specialist.