Stuffed Peppers with Minced Beef, Rice and Tomatoes
Bharwa shimla mirch is peppers stuffed with spiced minced beef and rice, simmered in tomato sauce. An Indian take on a concept found in variations all the way from Turkey to Kashmir – stuffed vegetables are a common thread across the whole region.
The filling is spiced with coriander, cumin, and chilli, giving it an earthy, moderately spiced flavour. The rice cooks in the sauce, absorbing flavour from both the meat and the tomatoes. The whole dish is made in one pan, and the peppers are served straight from the cooking vessel.
The dish is substantial enough to stand alone as a main course, but also works well with chapati or cooked rice on the side.
Ingredients
Serves 4
- 5 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder
- 375 g minced beef
- 3 tbsp long-grain rice
- 4 large peppers, green or red
- 425 g tinned chopped tomatoes
- salt
Directions
Heat 3 tbsp of the oil in a sauté pan over medium heat. Add the onion and garlic and fry until the onion is soft and lightly golden, 5–7 minutes.
Stir in the coriander, cumin, and chilli powder and fry for another 1–2 minutes until the spices are fragrant.
Add the minced beef. Increase the heat and fry, stirring, until the meat is browned and all the liquid has evaporated.
Stir in the rice along with a good pinch of salt. Fry for 2 minutes so the rice is coated in the fat and spices. Remove from the heat and leave the filling to cool while you prepare the peppers.
Halve the peppers lengthways through the stem. Remove the seeds and core but leave the stem in place – it holds the shell together during simmering.
Divide the meat filling among the pepper halves and press it in firmly.
Pour the remaining 2 tbsp oil into a wide, lidded pan large enough for the peppers to lie in a single layer. Heat the oil and place the peppers in with the opening facing up.
Spoon a little of the tomato liquid from the tin into each pepper. Pour the rest of the tomatoes around the peppers and season with salt.
Cover and reduce the heat to a gentle simmer. Cook for about 25 minutes until the rice is tender and the peppers are soft but still holding their shape.
Serve the peppers straight from the pan, spooning the sauce over them.
Notes
Active time about 35 minutes, simmering time 25 minutes.
The peppers can be made a couple of hours ahead and reheated gently in the sauce. The flavour is actually better for resting.
Swapping the beef for lamb brings the dish closer to the version found in northern India and Pakistan.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
