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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Stuffed Bell Pepper Curry

Bharwa Shimla Mirch Curry

(47 reviews)
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This dish holds a special place during family gatherings, where the stuffed peppers would always impress with their vibrant presentation and comforting taste.

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Stuffed Bell Pepper Curry
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

7g

Carbs

44g

Fat

10g

Calories

280 kcal

Servings:
4
VegetarianGluten Free

Ingredients

bell peppers4 medium
(tops removed, seeds cleaned)
potatoes3 medium
(boiled and mashed)
peas0.50 cup
(boiled or steamed)
onion2 medium
(finely chopped)
tomatoes2 large
(blended into a puree)
ginger-garlic paste1 tbsp
fresh cilantro0.25 cup
(chopped)
saltto taste
oil3 tbsp
(for cooking)

Spices

cumin seeds1 tsp
coriander powder1 tsp
turmeric powder0.50 tsp
red chili powder1 tsp
garam masala1 tsp

Directions

Prepare the Filling

  1. Heat 1 tablespoon of oil in a pan over medium heat.
  2. Add half of the chopped onions and sauté until golden brown.
  3. Mix in the ginger-garlic paste and cook for another minute.
  4. Add the mashed potatoes, peas, coriander powder, half the turmeric, salt, and half of the red chili powder.
  5. Stir well to combine and cook for 3-4 minutes. Set aside to cool slightly.
Chef's tip: For an extra flavor boost, mash a few roasted peanuts into the stuffing mixture.

Stuff the Bell Peppers

  1. Fill each bell pepper with the potato mixture, pressing down gently to pack it tightly.

Cook the Curry

  1. In the same pan, heat the remaining oil and add cumin seeds. Let them sizzle for a few seconds.
  2. Add the remaining onions and sauté until soft.
  3. Stir in the tomato puree, remaining turmeric, chili powder, and salt. Cook until the oil starts to separate from the masala.
  4. Gently place the stuffed bell peppers in the pan, cover, and simmer on low heat for about 15-20 minutes, turning the peppers occasionally to cook evenly.
Chef's tip: If the curry becomes too thick, add a splash of water to adjust the consistency.

Finish and Serve

  1. Sprinkle garam masala over the curry.
  2. Garnish with fresh cilantro before serving hot with rice or naan.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.