Bharwan
Shimla Mirch
(C.1675, India)

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Stuffed peppers have an illustrious history around the globe; each country boasting their own version, unique to their culture. We’re trying out the stuffed peppers of Spain, Korea, India, and Mexico, exploring just how different a dish can get around the world.

This recipe is for the Indian mash potato and red onion stuffed pepper, named after its home city of Shimla.

Ingredients: (Per stuffed pepper)

One green bell pepper
One medium potato, mashed
Half a red onion
A pinch of smoked paprika
A pinch of oregano
A hint of lemon juice, squeezed
A pinch of salt

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  1. Mash your potato, and fry together with sliced red onion. Keep moving about, as you season with smoked paprika, oregano, and a hint of freshly squeezed lemon juice.
  2. Pre-heat your oven to a 180 degrees. Add a pinch of salt to the bell pepper, and microwave for two minutes to soften. Once done, stuff with the onion and potato mix, and leave in the oven until the pepper wilts. Serve!
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