Stuffed Bellpepper with Grilled Feta ~Bharwan Simla Mirch~
Stuffed capsicum/bellpepper/simla mirch is one of those indulgent winter favourites that never fails to remind me of home. In those days we’d have to wait for winter to eat capsicum and perhaps they were grown in the higher grounds like Shimla and so probably the name. My mum would insist on nice big capsicums, with firm skin, and those that could sit upright… these are the prerequisites for perfect stuffed bellpeppers that don’t cave in to the stuffing, or tumble all over the pan, and basically hold forth its own in an ultimate culinary coup.
At my place stuffed capsicum mean peppers filled with a spicy mash of potatoes, served with garlic infused dhal that has been generously sprinkled with coriander, and hot, fluffy chappatis. The capsicums are usually pan fried in oil, posing two serious problems, one, hot oil burns hands, and second, hot oil makes for a messy stove. So that is how a winters treat, remains a winter’s treat in my home, inspite of capsicum being available the year round these days!
This recipe has non of that mess, I wanted to do a non traditional variation of my stuffed peppers, and so baked the peppers along with some feta and served with skillet cooked pita bread. That grilled feta is something else!! Baking was a really good idea and I recommend this version to be tried by anyone who likes stuffing their bellpeppers!
first things first
Boil 4 medium sized potatoes, peel and mash, set aside
1 medium sized onion, finely chopped
optional ingredients for garnish
four thick square slices of feta cheese
1. Preheat the oven to 200 degree C.
I’ll do the skillet cooked pita recipe in another post.