Stuffed Shimla Mirch


4 Bell Peppers, tops sliced off and deseeded

2 tablespoons Olive Oil

1/2 cup Rice, boiled (or use your favourite MTR rice)

1 Onion, chopped

3 Garlic Cloves, chopped

1 tablespoon Grated Ginger

4 tablespoons Vegetable stock

2 tablespoons Dhania (Coriander), chopped

2 tablespoons Parsley, chopped

Chilgoza (Pine Nuts) handful

Salt and ground Kali Mirch (Peppercorns) powder to taste


Sauté the onions, ginger & garlic, stir in rice. Stuff the peppers with the filling, chilgoza and herbs.

Place peppers in shallow dish, pour 2-3tbsp vegetable stock at the base and bake for 20 minutes at 180°C.


About Karen Foreman-Brown

Karen is a passionate foodie who has found herself in the kitchen (for pleasure and nutrition) much of her life. After cooking at one of Christchurch's most popular veget... View all posts by Karen Foreman-Brown

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