Stuffed Bell Peppers


    Red bell pepper (Lal Shimla Mirch) – 1, cored and de-seeded

    Green capsicum(Hari shimla mirch) – 1, cored and de-seeded

    Yellow bell pepper (Peli shimla Mirch) – 1, cored and de-seeded

    Onion(Pyaaz) -1, finely chopped

    Salt -1 tsp

    Ground black pepper (kuti hui kali mirch)– 1 tsp

    Mexican seasoning – 1 tsp

    Oil – 3 tbsp

    Carrot (Gajar)– 1, thinly sliced

    Garlic(Lehsun) – 1 clove, finely chopped

    Brown sugar – 1 tbsp

    Rice (Chawal) -1 cup, cooked

    Tomato(Tamatar) – 1 cup, finely chopped

    Chicken(Murgh) – 100 gms, boiled and shredded

    Grated cheese – approx 1 tbsp (for each bell pepper)

    Tomato ketchup - opt

    For Mexican seasoning combine & grind in a mixer:

    1 tsp umin(jeera)

    2 tsp Chilli flakes

    2 tsp oregano or ½ tsp Ajwain

    (This seasoning can be stored for 6 months)

preparation method

Sauté garlic and onion in 1 tbsp of oil for 2-3 mins, on high flame. Add chicken, salt, black pepper powder, finely chopped tops of the capsicum and bell peppers, carrot, tomato and mix. Add rice, brown sugar, Mex seasoning, salt and mix well to complete stuffing.

Put the stuffing into each bell pepper and capsicum and place in a pan with 2 tbsp of oil from all sides. Add a tbsp of cheese and a dash of tomato ketchup on each stuffed bell pepper. Cover and cook for 10 mins.

Serving Suggestions

    Serves 3 - 4

Comments are closed

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:20 mins Cook: 15 to 30 minutes


Cut the tops of the bell peppers and capsicum and finely chop the tops to make it part of the stuffing. Trim the base so that they can be placed vertically in a pan.

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