FarmFresh Red and Yellow Capsicums are vibrant, sweet, and full of crunch. These colorful bell peppers are rich in antioxidants, especially Vitamin C and beta-carotene, making them great for immune health and skin. Their natural sweetness makes them perfect for salads, stir-fries, stuffed dishes, and grilling. Carefully picked and packed, they bring both nutrition and beauty to your plate.
 
Dish: Stuffed Bell Peppers (Bharwa Shimla Mirch)

Ingredients:
2 Red Capsicums
2 Yellow Capsicums
1 cup boiled potatoes (mashed)
1/2 cup paneer (crumbled)
1 chopped onion
1 chopped green chili
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chili powder
1 tbsp oil
Salt to taste
Fresh coriander (chopped)

Method:
Prep capsicums: Cut off tops, deseed and clean the capsicums. Keep the tops aside to use as lids.
Prepare stuffing: Heat oil in a pan, add cumin seeds, onions, green chili, turmeric, and sauté. Add mashed potatoes, paneer, salt, chili powder, and garam masala. Cook for 3–4 minutes. Add coriander and let the mixture cool.
Stuff & bake: Fill each capsicum with the mixture and close with their tops. Place them in a greased baking dish.
Bake: Preheat oven to 180°C. Bake for 20–25 minutes until capsicums are soft and slightly charred.
(Alternatively, you can shallow fry in a covered pan until tender.)

Serve hot with roti, rice, or enjoy as a healthy snack.