Bharwan (stuffed) colored peppers


Today I bring to you a recipe that has become a favorite side dish of all my family members. I was once researching online for what I can add to my diet that would provide Vitamin C. I found that adding bright colored vegetables and fruits to my daily diet will do the need full. While grocery shopping, I stumbled upon these tiny colored peppers at Costco. I fell in love with the first bite. Now I snack almost 4-5 peppers daily :). This recipe uses colored peppers along with paneer (Indian cottage cheese). This is a great side dish to accompany any daal or curry preparation. Hope you all enjoy these as much as I do.

Ingredients for stuffed peppers

0.5 gm fresh paneer (crumbled)

1/2 cup tomatoes (finely chopped)

1 cup onion (finely chopped)

2 tsp ginger (freshly grated)

2-3 green chillies (finely chopped)

1 tbsp oil

1 tsp each of – mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and kalonji seeds (This can be bought as a pre-made mix from Indian grocery stores. It is called Panchpuran masala)

1 tsp asafoetida

1 tsp turmeric powder

2 tbsp coriander powder

1 tsp red chili powder (or paprika)

2 tsp chaat masala

salt to taste (keep in mind that chaat masala and ketchup will already have some salt)

2-3 tbsp cilantro (finely chopped)

10 – 12 colored peppers (cut the top and remove the core). If you can’t find small, replace them with big ones.



  1. In a pan add the oil. Once hot, add the asafoetida,mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, kalonji seeds , chillies and ginger.
  2. Once the ginger is light brown, add the onions. Cook the onions until they are golden brown.
  3. Now add turmeric and coriander powder. Cook for 2 mins.
  4. Now add tomatoes and cook until they are soft.
  5. Now add the paneer, chaat masala and salt.
  6. Mix well and cook for 2 – 3 mins. Turn off the heat and add the cilantro leaves. Mix well and let the mixture cool down to room temperature.
  7. Using your hand, stuff the prepared paneer filling inside the peppers. Press firmly and fill the peppers completely.
  8. Pour some oil in a pan and heat the pan. Roast the peppers on all the sides. Cook roughly so that they have a little bit of crunch in them.

All done!


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