Maharashtrian-Style Stuffed Capsicum: A Flavorful Delight

Stuffed capsicum, or “Bharleli Shimla Mirchi” as it’s known in Marathi, is a beloved dish in Maharashtrian cuisine. This recipe combines the earthy flavours of sesame seeds, crushed peanuts, and roasted dry coconut with aromatic spices like turmeric, chilli, cumin, and mustard seeds to create a mouthwatering vegetarian delicacy.

Why I LOVE… This Recipe!

Introduction to Maharashtrian-Style Stuffed Capsicum

I’m delighted to share a special recipe that I recently came across. It’s a testament to the culinary wisdom passed down through generations and a tribute to the unsung heroes of our kitchens. This remarkable stuffed vegetable recipe comes from Mausi, our innovation kitchen’s dedicated support staff member. Her expertise and passion for cooking shine through in every aspect of this dish. One fine day, Mausi demonstrated this recipe, and I was pleasantly stunned by the meticulous care she put into creating the perfect filling and the unique tip she gave me while sharing this recipe.

History of Stuffing the Capsicum

Stuffing vegetables is a global culinary tradition that has endured. This technique transforms ordinary vegetables into outstanding culinary experiences, elevating taste and presentation. Whether planning a special meal at home or looking to break the monotony of everyday cooking, this stuffing recipe is your secret weapon.

Health Benefits of the Stuffed Capsicum

This Maharashtrian-style stuffed capsicum is not only delicious but also nutritious. Capsicums are rich in vitamins A and C, while peanuts and sesame seeds provide protein and healthy fats. The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory properties. By combining these ingredients, you create a dish that’s not only a treat for your taste buds but also beneficial for your health. The roasted dry coconut adds a subtle sweetness and richness to the stuffing, balancing out the heat from the chilli powder and the earthiness of the peanuts.

Ingredients required for Making the Maharashtrian Style Stuffed Capsicum

Main Ingredient:

• Capsicum (bell peppers): This vegetable serves as the vessel for the stuffing, providing a mild, sweet flavour and crunchy texture; you can always alter and use ingredients like bitter gourd or brinjal.

Stuffing Base:

• Crushed peanuts: Adds protein, crunch, and a nutty flavour.
• Sesame seeds: Contribute to a rich, nutty taste and slight crunch.
• Roasted dry coconut: Imparts sweetness and a subtle tropical flavour.

Spices and Seasonings:

• Turmeric, red chilli powder, cumin seeds, green chillies, and garam masala: This spice blend creates the characteristic Maharashtrian flavour profile, offering warmth, heat, and depth.

Tempering Ingredients:

• Mustard seeds and cumin temper, add aroma and enhance the dish’s overall taste.

Cooking Medium:

• Oil: Used for cooking and tempering the spices.

Garnish:

• Coriander leaves (optional): Adds freshness and a pop of colour to the finished dish.

Tips for Perfect Stuffed Capsicum

• Choose small to medium-sized capsicums for this recipe, as they’re easier to stuff and cook evenly.
• If you prefer a spicier version, increase the amount of red chilli powder or add finely chopped green chillies to the stuffing.
• For added texture, you can mix some breadcrumbs into the stuffing mixture.
• If you have leftover stuffing, sprinkle it over the capsicums while cooking or use it as a garnish before serving.

Serving Suggestions

Serve these flavorful stuffed capsicums hot as a side dish with roti or chapati. They also pair wonderfully with steamed rice and dal for a complete Maharashtrian meal

Frequently Asked Questions: Maharashtrian Style Stuffed Capsicum

• Can I make the stuffing ahead of time?
  Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. This will save time when you’re ready to stuff and cook the capsicums.
• What types of bell peppers can I use for this recipe?
  You can use any bell pepper colour—green, red, yellow, or orange. Each type will provide a slightly different flavour profile to the dish.
• How do I store leftovers?
  Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them in a microwave or on the stovetop before serving.
• Can I modify the stuffing ingredients?
  Absolutely! To suit your taste preferences, you can customize the stuffing by adding ingredients such as boiled potatoes, paneer (cottage cheese), or mixed vegetables.
• Are there any alternatives to peanuts for those with nut allergies?
  You can replace peanuts with roasted chickpeas or sunflower seeds to maintain a similar texture and nutty flavour while making it suitable for those with nut allergies.
• What can I serve with Maharashtrian-style stuffed capsicum?
  This dish pairs well with roti, naan, or steamed rice. For a complete meal, serve it with a side of raita or a fresh salad.

Maharashtrian-Style Stuffed Capsicum: Photo Gallery

Stuffed Capsicum Recipe

This delightful Maharashtrian dish combines the crunch of bell peppers with a flavorful, nutty stuffing. Perfect as an appetizer or side dish, these stuffed capsicums are sure to impress with their blend of textures and spices.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Stuffed Capsicum, Stuffed Capsicum recipe

Servings: 4

Author: Chef Yogendra

Ingredients

For the Stuffing:

• ▢ 3/4 cup roasted peanuts crushed
• ▢ 1/4 tsp black mustard seeds
• ▢ 1 1/2 tbsp white sesame seeds
• ▢ 1/4 cup dry coconut
• ▢ 10 g ginger & garlic paste
• ▢ 1 green chilli chopped
• ▢ 1/4 tsp turmeric powder
• ▢ 1/2 tsp red chilli powder
• ▢ 1/2 tbsp garam masala powder
• ▢ 1/2 tbsp vegetable oil

For the Capsicum:

• ▢ 3 no bell peppers small capsicums, mixed colors
• ▢ 1 tbsp vegetable oil

Instructions

• Prepare the coconut: Hold a piece of dry coconut with a skewer or knife tip and roast it evenly over an open flame.
  
• Once cooled, dice the coconut
  
• Grind it into a fine powder.
  
• Mix the stuffing: In a bowl, combine the crushed peanuts, black mustard seeds, sesame seeds, ground coconut powder, ginger & garlic paste, chopped green chilli, turmeric powder, red chilli powder, and garam masala powder.
  
• Mix all the ingredients well
  
• Sauté the stuffing: Heat 1/2 tablespoon of oil in a pan over medium heat. Add the stuffing mixture and lightly sauté for 1-2 minutes until fragrant. Remove from heat and let it cool.
• Prepare the capsicums: Wash and dry the bell peppers. Cut off the tops and remove the seeds and membranes from inside.
  
• Stuff the capsicums: Once the stuffing has cooled, carefully fill each capsicum with the mixture, pressing it in gently.
  
• Cook the stuffed capsicums: Heat 1 tablespoon of oil in a pan over low heat. Place the stuffed capsicums in the pan and fry them gently, for about 5-7 minutes.
  
• Steam the capsicums: Add a tablespoon of water to the pan.
  
• Immediately cover it with a lid. Let the capsicums steam for 3-4 minutes until they're slightly softened but still retain some crunch.
  
• Serve: Remove the stuffed capsicums from the pan and serve hot as an appetizer or side dish.
  

Notes

Notes
1-For a spicier version, increase the amount of green chilli or red chilli powder.
2-You can prepare the stuffing in advance and refrigerate it for up to 2 days.
3-Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or pan before serving.
4-If you prefer more stuffing, simply double the stuffing ingredients while keeping the number of capsicums the same.

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