Ah, Bharwan Mirchi, the name itself is a symphony of flavors waiting to dance gracefully upon the tongue. This cherished Indian delicacy of sumptuously stuffed peppers is an ode to the seamless infusion of spice, texture, and aroma. Each bite transports you to a world where culinary artistry and heavenly flavors intertwine, offering more than just a dish, but an exquisite experience laced with traditions and the profound touch of homemade warmth.
Stuffed Peppers Recipe
Bharwan Mirchi or Stuffed Peppers Recipe
Bharwan Mirchi or Stuffed Peppers Always make sure that the green chilies you’re going to use must be big and fresh enough to get stuffed. The crunchier the green chilies are, the better.
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Servings: 4 servings
Calories: 282kcal
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Equipment
Ingredients
- 6 -7 pcs. Green Chilies Medium-sized
- ¾ cup Besan or Gram Flour
- 1 tsp. Amchur or Mango Powder
- 2 tsp. Sukha Dhaniya or Coriander Powder
- 1 ½ tsp. Fennel Seed Powder
- 1 tsp. Red Chili Powder
- 1 pinch Hing or Asofetadia
- ½ tsp. Mustard seeds
- ½ tsp. Haldi or Turmeric Powder
- ½ tsp. Garam Masala powder
- ¾ tsp. Roasted cumin seeds crushed
- 2 – 3 tbsp. Oil for cooking
- 2 – 3 tsp. Water
- salt
Instructions
- First, clean and wash the green peppers before slicing it open and removing its seeds. Once done, set it aside.
- Next, heat some oil in a pan and put the mustard seeds. Once the mustard seeds start to sizzle, add besan, turmeric and chili powder. Mix it well and cook for at least 10 to 15 minutes over a medium to low flame. Cook until the besan becomes golden-brown and starts emitting a nutty and pleasant aroma.
- Once done, take it off the stove then mix the other spices as well. Stir until the whole mixture becomes well blended. Add some salt and make sure that it suits your taste. The masala is now ready to get stuffed.
- Sprinkle some salt inside the green peppers. Add at least one or two teaspoons of water or curd in order to bind the masala powder together. Once done, stuff these inside the green peppers. Make sure that you don’t overstuff it or else the masala will pour out of the peppers during frying.
- Fry the chilies in an oil-heated pan until it becomes light brown in color. Make sure that you don’t overcook it or else, the peppers will become soft. Once done, put the finished Bharwan mirchi on serving plates and serve along with some dal recipe.
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Notes
The stuffing is enough for 3 large bell peppers or 6 small ones.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 38mg | Potassium: 307mg | Fiber: 5g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Making Bharwan Mirchi (Stuffed Peppers) Using an Oven
Ingredients:
- 8 medium green peppers
- 1 cup gram flour (besan)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon amchur (dry mango powder)
- 2 teaspoons coriander powder
- Salt to taste
- Red chili powder to taste
Method:
- Preparation: Start by preheating your oven to 350°F (175°C). As the warmth begins to embrace your kitchen, it’s time to prep your green peppers. Wash, clean, and remove the insides carefully to create a hollow space for the sumptuous stuffing.
- Preparing the Stuffing: In a bowl, mix the gram flour, cumin seeds, fennel seeds, amchur, coriander powder, salt, and chili powder. The aroma of spices mingling is the first hint of the magical journey ahead.
- Stuffing the Peppers: Fill each pepper generously with the spice mixture. Feel the textures, breathe in the aromas, and lose yourself in the artistic creation of a dish that’s as soulful as its roots.
- Arranging the Peppers: Place the stuffed peppers on a baking sheet lined with parchment paper. Give them their space; they’re not just cooking, but blooming into an experience of flavors.
- Roasting: Drizzle the peppers with oil and roast for about 25-30 minutes. Midway, turn them gently to ensure they are evenly cooked. Watch as they transform, their green deepening, their skins tenderly wrinkling, and the spices, oh, they are melding into a song of aromas.
- Serving: The Bharwan Mirchi is ready when the peppers are tender and the filling has a beautiful golden hue. The heat of the oven has worked its magic, marrying the spices, and softening the peppers to perfection.
Tips for making Bharwan Mirchi or Stuffed Peppers
Serving Suggestions
- Perfect Pairings: Consider serving Bharwan Mirchi with a side of steaming basmati rice. The mild, fragrant nature of the rice provides a beautiful canvas for the robust flavors of the stuffed peppers to shine. For an alternative, warm, buttered naan can be just as inviting, making each bite a perfect balance of spice and softness.
- Garnish Gracefully:A sprinkle of fresh coriander or mint leaves can add a refreshing contrast, both visually and in flavor. The green, aromatic touch not only lifts the aesthetics but also introduces a layer of freshness that dances gracefully with the warm, earthy spices of the Bharwan Mirchi.
- Beverage Bliss: For a drink pairing, consider a chilled glass of mango lassi. The sweet and creamy texture of the lassi complements the spicy notes of the Bharwan Mirchi, offering a delightful balance that enhances every flavor note.
Cooking Tips
- Tip 1: Spice Symphony: The stuffing is the soul. Roast the gram flour to a golden hue before mixing in the spices. This enhances the aroma, offering a richer, deeper flavor profile. Be lavish yet thoughtful with spices; each has a role, a voice in this culinary concert.
- Tip 2: Tender Loving Care: Handle the peppers with care. A gentle touch ensures they retain their shape and integrity, becoming beautiful vessels for the aromatic stuffing.
- Common Mistake: Rushing the Roasting: Patience is a virtue in the kitchen. Avoid the temptation to hasten the roasting process. The magic unfolds as the spices meld, and the peppers tenderize, each moment infusing deeper flavors, richer aromas.
FAQs of Bharwan Mirchi or Stuffed Peppers
- Can Bharwan Mirchi be Made in Advance?Yes, you can prepare the stuffed peppers a day in advance and refrigerate them. Reheat in the oven at a low temperature until they’re warm throughout before serving.
- How Should Leftover Bharwan Mirchi be Stored? Store the leftover stuffed peppers in an airtight container in the refrigerator. They remain fresh and flavorful for up to 3 days. Reheat gently to retain the aromatic flavors.
- Can I Use Different Types of Peppers?Absolutely. Feel free to experiment with various peppers like bell peppers or poblano for a different flavor profile. Each type lends a unique taste, making the dish versatile and exciting.
- Is There a Vegan Alternative for this Recipe?Indeed, simply opt for oil or a vegan substitute instead of ghee for sautéing, ensuring the dish remains entirely plant-based while still offering a burst of flavors.
- How Can I Make My Bharwan Mirchi Less Spicy? Select peppers that are naturally less spicy and adjust the quantity of chili powder in the stuffing to your preference. Remember, the seeds and membranes of the peppers hold the most heat, so remove them for a milder flavor.
Dive into the world of Bharwan Mirchi with our exquisite recipe! Spice-infused, flavor-packed, and utterly divine. Click, cook, and indulge in a flavor fiesta!
Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.
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