Name: Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 150 grams green bell pepper (capsicum, shimla mirch), sliced; 100 grams onions, sliced; 2 tablespoons crushed roasted peanuts; ½ cup plain yogurt (dahi, curd), whisked; 1 tablespoon chickpea flour (besan, gram flour); 1 tablespoon kasuri methi (dried fenugreek leaves); 1 tablespoon chopped cilantro; 1 teaspoon Kashmiri red chili powder; ¼ teaspoon garam masala powder; ½ teaspoon turmeric powder; 1 teaspoon salt; 1 teaspoon cumin seeds; 1 tablespoon chopped garlic; 1 teaspoon chopped green chilies; 2 tablespoons mustard oil (or any other cooking oil)

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I’m excited to share a dish that’s become a cozy favorite in my kitchen—Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe. It’s one of those surprisingly simple yet flavorful recipes that come together quickly but leave a lasting impression. The tangy yogurt filling combined with the mild crunch of capsicum makes it a perfect light lunch or a side that complements just about any Indian meal.

What really makes this Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe stand out is the balance of textures and spices—the roasted peanuts add a bit of nuttiness while the mustard oil lends subtle depth. I find it works brilliantly whenever I want something refreshing yet satisfying, especially on a busy weeknight or when you’re craving a unique twist on stuffed peppers.

Ingredients You’ll Need

Every ingredient has its role in making this Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe sing—freshness from the bell peppers, creaminess from the yogurt, and just the right kick from spices. When shopping, aim for firm, bright green capsicums and good quality plain yogurt for the best flavor.

Green bell pepper (capsicum, shimla mirch): Choose firm, glossy peppers for the best texture and to hold the stuffing well.
Onions: Sliced onions add sweetness and crunch; I prefer red onions for a mild bite but yellow work fine too.
Crushed roasted peanuts: The roasted peanuts add a satisfying nutty aroma and texture to the filling.
Kashmiri red chili powder: Mild heat with vibrant color—feel free to adjust the amount to your spice tolerance.
Garam masala powder: Adds warmth and complexity—freshly ground is always a treat here.
Turmeric powder: For that subtle earthiness and beautiful golden hue.
Salt: Essential to bring all the flavors together.
Mustard oil (or other cooking oil): Mustard oil gives an authentic pungency, but you can use vegetable or sunflower oil too.
Cumin seeds: Toasted cumin seeds add a lovely aroma and subtle earthiness.
Chopped garlic: Fresh garlic kick enhances depth—don’t skip this!
Chopped green chilies: Adjust to your liking for a perfect spicy edge.
Chickpea flour (besan, gram flour): Helps bind the filling and adds a subtle nutty flavor.
Plain yogurt (dahi, curd): Whisked smooth, it’s the creamy heart of the stuffing.
Kasuri methi (dried fenugreek leaves): Adds a fragrant, slightly bitter note that balances the dish.
Chopped cilantro: Fresh herbs brighten the final dish with an herbal lift.

Variations

I love how adaptable the Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe is—there’s room to tweak it to your taste or pantry. I often switch up the nuts or add different spices depending on what I have.

Variation: I sometimes swap roasted peanuts with cashews or almonds for a richer nuttiness—each nut brings a new flavor dimension.
Spice level: If you prefer mild, reduce green chilies or leave them out, or kick it up for heat lovers with extra chili powder.
Vegetarian protein boost: Adding crumbled paneer to the filling can turn it into a heartier dish.
Vegan tweak: Use coconut yogurt instead of dairy yogurt and swap mustard oil with neutral oil to keep it vegan.

How to Make Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe

Step 1: Preparing the Capsicum

Start by washing the green bell peppers thoroughly and slicing them into thick strips or rings, making sure they stay sturdy and don’t break apart. I like to keep the slices about 1/2 inch thick—thin slices can fall apart when you stuff and cook them later. Set these aside while we prepare the filling.

Step 2: Making the Filling

Heat the mustard oil in a pan until it starts to shimmer, then add cumin seeds. When they begin to splutter, toss in the chopped garlic and green chilies—sauté just until fragrant to avoid bitterness. Add sliced onions and cook them on medium heat until they turn translucent, this usually takes about 3-4 minutes.

Next, sprinkle in the turmeric, Kashmiri chili powder, and garam masala powder. Stir well so the spices coat the onions evenly. Now, add the crushed roasted peanuts and chickpea flour—cook this mixture for a minute or two to roast the chickpea flour lightly, which helps prevent a raw taste in the filling.

Turn off the heat, and once the mixture cools a bit, fold in the whisked yogurt, kasuri methi, chopped cilantro, and salt. Mix everything thoroughly—you want a thick, creamy filling that holds together but isn’t runny.

Step 3: Stuffing and Cooking the Capsicum

Carefully stuff each capsicum slice with a spoonful of the yogurt filling, pressing gently to ensure it stays inside. I find it easiest to lay the slices flat on a baking tray or non-stick skillet for cooking. Cook them on low-medium heat, covered, for about 7-8 minutes on each side so the peppers soften slightly but still keep a bit of crunch—this balance is what makes the dish enjoyable.

If you like, you can also bake these in the oven at 180°C (350°F) for 15-20 minutes, just keep an eye so the filling doesn’t dry out. The warmth will help the flavors meld beautifully.

How to Serve Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe

Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe - Recipe Image

Garnishes

I often sprinkle some freshly chopped cilantro and a light dusting of chaat masala on top right before serving to brighten up the flavors. A drizzle of mustard oil or a squeeze of lemon juice adds a tangy zing that’s irresistible.

Side Dishes

This dish pairs wonderfully with plain steamed rice or warm rotis. When I serve it for lunch, a simple dal tadka or cucumber raita complements the yogurt-stuffed peppers perfectly without overpowering the flavors.

Creative Ways to Present

For a party or special occasion, I like to present these capsicum slices on a bed of microgreens or lettuce leaves, with little dollops of extra yogurt dressing dotted around. It looks so inviting and colorful, plus it gives a fresh crunch contrast that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe keeps well in an airtight container in the fridge for up to 2 days. I recommend storing the peppers and the yogurt filling separately if you plan to keep them longer—this helps maintain the texture better.

Freezing

Freezing isn’t my favorite option for this recipe because the yogurt can separate upon thawing, and the peppers tend to lose their fresh crunch. However, if you need to freeze, do so before adding the yogurt filling and freeze the stuffing separately—it warms up better that way.

Reheating

When reheating, gently warm the stuffed capsicums covered on a low flame or in a microwave at medium power to avoid curdling the yogurt. If the filling looks too thick or dry, sprinkle a teaspoon of water or extra yogurt to rehydrate it before heating.

FAQs

Can I use other types of peppers instead of green bell peppers?

Yes! You can try this recipe with red or yellow bell peppers for a sweeter taste and different color. Just keep in mind that the cooking time may vary slightly since different peppers have different textures and thickness.
Is it necessary to use mustard oil?

Not at all. Mustard oil gives authentic pungency, but if you don’t have it or prefer a milder flavor, vegetable or sunflower oil can be used. The taste will be a bit different but equally delicious.
How do I prevent the yogurt filling from separating when cooked?

Using thick, well-whisked yogurt and cooking the stuffed capsicum on low heat gently helps maintain the creamy texture. Avoid high heat and extended cooking time on the yogurt to prevent curdling or separation.
Can I make this recipe vegan?

Absolutely! Substitute the dairy yogurt with coconut or almond-based yogurt and use a neutral oil instead of mustard oil. The flavors will tweak a bit, but it still makes a tasty vegan-friendly dish.

Final Thoughts

I truly love how this Dahi Shimla Mirch (Yogurt Stuffed Capsicum) Recipe brings together simple ingredients into something that’s fresh, flavorful, and feels a bit special. It’s one of those dishes I recommend to friends when they want a fresh take on capsicum or are looking to impress guests with a quick but impressive recipe. Give it a try—you might find it becoming a go-to in your home just like it did in mine!