Pakistani Stuffed Bell Peppers (Bharwan Shimla Mirch)

About This Recipe

Spiced potato and pea filling, the same base used in countless Pakistani samosas and pastries, gets a different treatment here, stuffed into bell peppers and baked rather than fried into pastry. It's a practical way to turn a familiar, comforting filling into a full vegetarian main course. The technique is mostly about building flavor in the filling before it ever reaches the oven — sauteing the onion and garlic properly, then letting the spices bloom with the potatoes and peas, since baking itself won't develop much new flavor. Adding a splash of water to the baking dish and covering with foil creates enough steam to soften the peppers fully without drying them out. It's an easy, meat-free dinner that leans on spices most Pakistani kitchens already have on hand, turning a curry-adjacent filling into a dish that plates neatly for a family meal.

Ingredients

Serves 4

• 4bell peppers(tops cut off, seeded)
• 2 tbspvegetable oil
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 2potatoes(boiled and diced)
• 0.5 cupgreen peas(fresh or frozen)
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspturmeric
• 0.5 tspred chili powder
• 1 tspfine sea salt
• 2 tbsplemon juice
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Prep the peppers

   Preheat oven to 375°F (190°C). Cut the tops off the peppers, remove seeds and ribs, and stand them upright in a baking dish.

2. 2

   Cook the filling base

   Heat oil in a skillet over medium heat. Cook onion 5 minutes until soft, then add garlic for 30 seconds.

3. 3

   Add the vegetables and spices

   Stir in the potatoes, peas, cumin, coriander, turmeric, chili powder and salt. Cook 6-8 minutes, stirring, until well combined and fragrant.

4. 4

   Finish the filling

   Off the heat, stir in lemon juice and cilantro.

5. 5

   Stuff and bake

   Spoon the filling into the peppers, packing gently. Cover the dish loosely with foil and bake 30-35 minutes, until the peppers are tender.

   Add a splash of water to the bottom of the baking dish before covering — it creates steam that helps the peppers soften evenly.

Variations

• •

  Add paneer cubes to the filling for a richer, protein-packed version.

• •

  Swap potato for cooked chickpeas for a different texture and more protein.

• •

  Top with a sprinkle of shredded cheese in the last 10 minutes of baking for a fusion twist.

Storage

Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for about 15 minutes.

Frequently Asked Questions