Vegetarian Stuffed Peppers / Shimla Mirch Recipe

I think almost each item can be stuffed or wrap to put together based on our likings of herbs, veggies, eggs or even meat. England would like traditional style stuffing of oysters or roasted meat along with sweet chestnuts while Spanish cuisine loves the addition of red sauce in their classic filling, American cuisine dish generally refer to the term dressing as the mixture is typically made from breads, rice, eggs, herbs and served with tomato sauce. Everyone has their own way of stuffing or dressing, I usually don’t prefer mince or eggs based stuffing in my veggies as I like my veggies to be the complete vegan meal. 

I have stuffed peppers or Shimla Mirch with mashed potatoes and cottage cheese for heavy stuffing with a few spices, the peppers can be either baked, deep fried, but I have just shallow fried them for a little crunch and freshness of its own flavor. It also happens to be a great meal kit to throw together; if you have it all assembled in the fridge, you can have dinner on the table as side dish in about 5 minutes! Crazy how a vegetable hubby normally wouldn’t eat can be incorporated into a likeable meal!

Vegetarian Stuffed Peppers/ Shimla Mirch Love

Preparation Time: 30 minutes

Cooking Time: 10-15 minutes

Total Time: 45 minutes

Serves: 2 persons

Ingredients:

2 green capsicums/shimla mirch

2-3 tablespoons olive oil

2 medium size boiled and mashed potatoes

2-3 tablespoons grated cottage cheese

½ teaspoon mustard seeds

1 tablespoon red chili flakes

½ teaspoon cumin powder 

½ teaspoon garam masala powder 

1 teaspoon dry mango powder/amchur powder or lemon juice

1 teaspoon finely chopped cilantro

1 finely chopped green chilies

3-4 curry leaves

Salt to taste

Method:

• Slice the tops of each green pepper and remove all the seeds from inside, wash and keep them aside.
• In a frying pan, add olive oil and mustard seeds, when the mustard seeds begin to sputter, add curry leaves and chopped green chilies, sauté from a minute. Add 1 tablespoon red chili flakes, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon dry mango powder/amchur powder and sauté quickly on a low flame.
• Add boiled and mashed potatoes, grated cottage cheese and stir well. Add salt and adjust other seasonings, add chopped cilantro and mix the stuffing properly. Turn off the flame and let the mixture cool.
• Fill the prepared mixture into the hollow green peppers, heat olive oil in a non stick pan and place the stuffed peppers in the pan and cook covered on a low heat.
• Drizzle oil when needed and cook until its skin becomes soft, serve hot with pulav or meat bites and enjoy!