Spicy Stuffed Capiscum (Bhara Simla Mircha)

Recipe by Dr Rajsingh

  • Time needed: 30 minutes
  • Calories per serving: 260
  • Servings: 2
  • Difficulty: 3
  • Rating: 4.50 based on 4 reviews

This has an exotic nutty flavour and is spicy but not hot. Easy to prepare and can be eaten hot or cold.


• 2 Capsicum Large( 200 gms each)(Calories 100 gms)
• 2 tsp oil (Vegetable or olive oil)(80calories)
• Lentils 50 gms (180 calories)
• Cinnamon sticks 2-3
• 3 large onions( 50 gms chopped/ 150calories) Cloves 4-5
• Ginger 2 inch piece (1 tsp ginger paste)
• Bay Leaf 2
• Garlic pods 4-5 (1 tsp garlic paste)
• Black cardamoms 2
• Fresh Coriander chopped
• Turmeric powder 1 tsp
• Chilli powder 1 tsp (or more to taste)


Soak the moong dal in water for 3-4 hours, (or green lentils, pre-soaked also available).

Squeeze to remove all excess water. Dry with a towel and crush coarsely either by hand or in a mixer.

Add finely chopped green chillies, chopped coriander, salt, lime juice 1tsp, cumin powder, and coriander powder, finely chopped or grated ginger.

Add 1 tsp of oil into a pan. When oil is hot add the dhal mixture and fry on low heat for 8- 10 minutes.

Chop the capsicum into two halves. Deseed and fill the capsicum with the fried moong dhal.

Spray oil onto a flat pan.

Arrange capsicum on the pan with the open side facing up.

Cover and cook for 20 minutes.

Once almost done, open and cook.

6 reviews for “Spicy Stuffed Capiscum (Bhara Simla Mircha)”

  • review by:

    Thanks for this delicious recipe. I was having friends round for lunch, I couldn’t find large peppers so used three medium peppers instead which meant less calories as the lentil mixture filled all three. I will definitely be making these again. Do you know if they freeze well? If they do I will make a large batch of them for an easy meal on busy days.

  • review by:

    A very tasty meal which is lovely and spicy and full of flavour. The receipe says to use onions but doesn’t mention them in the method. I fried them and then added the other ingredients . I haven’t used moong dal lentils before and found them in my continental store . They give the receipe a good texture and are easy to use. My husband ate the other one for his tea and really like it .

  • review by:

    Loved this recipe, adapted slightly by using half cauliflower blitzed & a can of lentils with all other ingredients as listed. Delicious and quick & easy as no soaking of lentils as required. So threw together quickly after work, husband added an egg on top of his in last bit of cooking.

  • review by:
    Not rated

    A bit confusing – the ingredients in the recipe don’t match the ingredients used throughout the method (e.g. no onions but coriander powder, cumin powder, and lime juice make an appearance). Nevertheless, the combination I eventually settled on was delicious.

  • review by:

    The instructions are dreadful. Some ingredients listed aren’t found in the instructions and visa versa.
    However the basic idea is very tasty.
    This is what we did

    • 2 Capsicum Medium – cut off tops to make a ‘pot’ and deseed – as shown in the photo (not cut in half)
    • 2 tsp Olive Oil
    • 50gms Lentils – soaked for 3+ hours then crushed using a masher
    • 1 large Cinnamon stick
    • 2 small Onions finely chopped
    • 4 Cloves
    • 2 inch piece Ginger, finely chopped
    • 2 Bay leaves
    • 4 Garlic cloves
    • 4 cardamoms pods
    • Handful Fresh Coriander chopped
    • 1 tsp Turmeric powder
    • 1 tsp Chilli powder (makes it quite warm, at the limit for those of us who like the flavour but not heat)
    • 1 tsp lime juice

    * Combine all ingredients except the capsicums.
    * Cook combined ingredients in a pan on a gentle heat to soften for around 10 mins
    * Remove cinamon sticks and bay leaves
    * Stuff the capiscums, put the ‘lid’ of the capsicums back on
    * Stand up right (we put them in individual ramekins)
    * Cook in the oven at 180C for 25 mins

    To moderate the heat of the chilli you could add yoghurt.

  • review by:
    Not rated

    I love your recipes – you’re my kind of cook! I plan on making this today.

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