Dhaas Shimla mirch

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Dhaas shimla mirch(stuffed bellpeppers)

Well ….This recipe  of bell peppers is  my entry  for JFI and VOW in response to  the following invitation

To celebrate the completion of dazzling 2 years of this food event, JFI and VoW is coming together this spring to invite you to cook colorful dishes with ”Bell Peppers “.

I don’t know whether it will be selected or not, but I am excited for this maiden attempt of mine, to participate in a food blog event

Here’s the recipe, hope you like it:)

Dhaas Shimla mirch
Recipe type: Side dish
Serves: 2
Prep time:
Cook time:
Total time:
Stuffed bell pepper recipe, simple and tasty
  • Green bell peppers (shimla mirch, capsicum) 3-4
  • Onions 3
  • Green chillies 3
  • Garlic 4 cloves
  • Coriander leaves, a handful
  • Ginger (optional)
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Coriander powder 1 tsp
  • Garam masala powder ¼ tsp (optional)
  • Oil for shallow frying
  1. Wash bell peppers thoroughly and slice off their top
  2. Scrap the seeds to get a hollow space for stuffing
  3. Meanwhile peel and grate onion, pound green chillies, coriander leaves, garlic and ginger (optional) in mortar pestle (hamam dasta)
  4. Mix grated onion and pounded mixture, add some salt and dry masalas
  5. Stuff bell peppers with this mixture and  Shallow fry  with minimum oil, on a low flame (Its better to use non stick pan)
  6. Keep on tossing the bell peppers at regular intervals
  7. Cook till stuffing changes its colour
  8. Could be served with daal chaawal or roti
  9. Note:If you prefer crunchy bell peppers, then it would be better to first cook the stuffing,i.e stir fry grated onions along with ginger-garlic and add dry masalas.Then stuff this mixture into bell peppers and cook again on low flame.This way, the bellpeppers will remain crunchy as you won't need to cook it for long coz ; stuffing is already cooked

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6 thoughts on “Dhaas Shimla mirch

  1. Sandie Brussel says:

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.”

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  2. Hi Alka,
    gud one…last time my mom preapared it..she added boiled masala potatoes instead on onion masala..even tht tastes awesome..thanks..God Bless 🙂

  3. Hi Alka,

    Congratulations!!!!! These look lovely and well deserved award.


  4. Very nice recipe.This one is completly different from what I have posted for this event.I love the stuffing.Will try it next time

  5. Hi pooja,
    Thanks for adding me in this family of great bloggers:)
    It feels gr8 to be around like minded ppl,who share the same passion of cooking with care and serving wid love

  6. Wow,
    thats a very good entry Alka.
    Nice too see your blog . Hope to see more traditional sindhi recipe here.
    Keep the good work going on :).
    Thanks you for participating in VoW-JFI :).

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