Bharwa shimla mirch is one of those dishes that looks impressive and tastes like comfort. A sweet, slightly charred bell pepper holds a spiced, juicy filling that scoops out in every bite. Traditionally the filling is paneer or potato. Here we use plant-based keema instead, which gives the stuffing a savoury, mince-like body and turns the capsicum from a side into a proper main course.

The recipe uses GoodDot UnMutton Keema, which is already seasoned in the style of Indian mince and cooks in minutes. Everything else comes from a normal Indian pantry. Total time is about 50 minutes, most of it hands-off in the oven.

Why Keema Works So Well Inside a Capsicum

A good stuffing needs three things: moisture so it does not dry out, texture so it is not mushy, and enough flavour to stand up to the sweetness of the pepper. Plant-based keema supplies all three. Its fine crumbly texture binds naturally with onion and tomato, and the pepper's steam keeps the filling juicy as it bakes.

It is also a dish that scales easily. Make six peppers for a family dinner, or twelve for a party, using the same method. If you enjoyed our base vegan keema recipe, this is a smart way to reuse a batch.

Ingredients

For the stuffing

  • 1 pack GoodDot UnMutton Keema, prepared as per the pack instructions
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1/2 cup green peas (fresh or frozen)
  • 1 boiled potato, crumbled
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp amchur (dry mango powder)
  • Fresh coriander and salt to taste

For the peppers

  • 6 medium capsicums (any colour; mixed colours look lovely)
  • 1 tbsp oil for brushing
  • 2 tbsp breadcrumbs or crushed cornflakes for the topping (optional)

Step-by-Step Method

Step 1: Prepare the capsicums

Slice off the tops and set them aside as lids. Scoop out the seeds and white ribs. If the pepper wobbles, slice a very thin piece from the bottom so it stands, taking care not to cut through. Brush the insides lightly with oil and sprinkle with a pinch of salt.

Step 2: Cook the filling

Heat the oil and crackle the cumin. Add the onion and cook until golden, about 6 minutes. Stir in the ginger-garlic paste for a minute, then add the tomatoes and cook until the oil starts separating. Add the coriander powder, garam masala, amchur and salt.

Add the prepared keema, peas and crumbled potato. Mix well and cook for 5 minutes on medium heat. The mixture should be moist but hold together when pressed with a spoon. If it is wet, cook two minutes longer; if dry, splash in a spoonful of water. Stir in coriander and switch off the heat.

Step 3: Stuff the peppers

Spoon the filling into each capsicum, pressing gently and mounding slightly at the top. Sprinkle breadcrumbs over the filling and place the lids on loosely, or leave them off if you prefer a crisp top.

Step 4: Bake

Arrange the peppers upright in a baking dish, pour a quarter cup of water around them to create steam, and cover loosely with foil. Bake at 190 degrees C for 20 minutes. Remove the foil, brush the tops with oil, and bake another 10 to 12 minutes until the skin is blistered and the breadcrumbs are golden.

Step 5: Rest and serve

Let the peppers rest for five minutes. This helps the filling set so it does not collapse when you cut into it. Serve with pulao, rotis or a simple cucumber raita made from plant-based curd.

No Oven? Cook Them on the Stove

Place the stuffed capsicums in a wide heavy-bottomed pan with a little oil, cover with a tight lid, and cook on low heat for 20 to 25 minutes, turning once. You will get softer peppers with less char, but the flavour is excellent. Adding a pinch of smoked paprika to the filling makes up for the missing oven char.

Make-Ahead, Storage and Freezing

The filling can be cooked a day ahead and refrigerated. Stuff and bake on the day for the best texture. Leftover baked peppers keep for two days in the fridge and reheat well in an oven or air fryer at 170 degrees C for eight minutes. You can also freeze the filling alone for up to a month and stuff fresh peppers whenever you like.

Easy Variations

For an Indo-Italian twist, add a spoon of tomato puree, oregano and a handful of vegan cheese. For a Tex-Mex take, mix in boiled rajma and a pinch of cumin. For a gluten-free version, skip the breadcrumb topping and use crushed roasted peanuts. If you want a heartier plate, pair these with vegan keema pav or Eggless Bhurji for a full plant-based spread.

Nutrition Notes

Bell peppers are rich in vitamin C, which also helps your body absorb the non-haem iron found in plant foods. Combined with a protein-rich filling and some peas, one stuffed capsicum makes a balanced mini-meal. To keep it lighter, bake rather than shallow-fry, and use a modest amount of oil. For more protein-forward meal ideas, explore the high-protein picks collection or the combo deals if you want to stock up on keema.

Frequently Asked Questions

Which capsicum colour is best for stuffing?

Green is classic and slightly bitter, which balances a rich filling. Red, yellow and orange are sweeter and soften more. A mix looks great and gives guests a choice.

Why did my capsicum turn mushy?

Usually from overbaking or too much steam. Stick to 30 to 35 minutes total and remove the foil for the final stretch so the skin can firm up.

Can I use ready keema straight from the pack?

Yes, prepare it as instructed, then sauté it in the masala base so it absorbs flavour and loses any raw smell before stuffing.

Can I make this in an air fryer?

Yes. Air fry at 180 degrees C for 15 to 18 minutes. Place in a small tray so the filling does not spill, and brush the tops with oil.

Is this recipe vegan and dairy-free?

Yes, as written it contains no dairy or eggs. Use vegan breadcrumbs and plant-based cheese if you add a topping.