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Stuffed Shimla Mirch
An easy and simple recipe. Green bell peppers are stuffed with a mix of vegetables.
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Serves

4

Cooking Time

10-15 Min

Meal Type

CURRY

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • 2 green bell peppers
  • For Stuffing 4 to 5 tbsp oil
  • 1 tsp chopped garlic
  • 1 tbsp chopped onion
  • 1 cup chopped mixed bell peppers
  • 1 cup boiled rice
  • ½ tsp red chilli powder
  • 1 tsp red chilli flakes
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped Basil leaves
  • 1 tbsp chopped coriander leaves
  • 2 tbsp grated cheese
  • salt to taste
  • oil for brushing
  • For Garnish Tomato sauce
  • Parsley

PREPARATION

  1. 1

    Cut the heads of the green bell peppers and remove the seeds. Cut the heads of the green bell peppers and remove the seeds. Brush a little oil on the sides of the bell peppers. Heat oil in a pan and add garlic, onion, mixed bell peppers (all chopped), boiled rice, salt, red chilli powder, red chilli flakes, chopped mint leaves, basil leaves and coriander leaves. Mix well. Fill this mixture in the green pocketed bell peppers. Top them with some grated cheese. Bake it in a pre heated oven at 180' C for 10 to 12 minutes. Pour the tomato sauce on a serving plate. Place the baked bell peppers on top and garnish it with parsley.
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