Keema Stuffed Capsicum: A Fusion Delight in 5 Easy Steps

🌶️ Elevate Your Culinary Adventures with Keema Stuffed Capsicum! 🍽️

Prepare to embark on a gastronomic journey like no other as we delve into the world of Keema Stuffed Capsicum. Imagine vibrant bell peppers, tenderly hollowed, and generously filled with a symphony of flavors. This dish transcends borders, fusing global cuisines into a harmonious blend of sweet and savory. Get ready to savor a culinary masterpiece that’s bound to impress your taste buds. Let’s roll up our sleeves and explore the magic of Keema Stuffed Capsicum together! 🌍🍴

Keema Stuffed Capsicum keema filled capsicum, ceema shimla mirch

I tried making Keema Stuffed Capsicum today, and it turned out fantastic! I can’t wait to share this delightful recipe with all of you. Let’s give it a try and enjoy the flavors together!

Keema Stuffed Capsicum, also known as stuffed bell peppers, is a delightful dish where bell peppers are hollowed out and filled with a flavorful stuffing. The dish is popular in various cuisines around the world, including Mediterranean, Mexican, and Indian. Stuffed capsicum offers a perfect balance of textures and flavors, with the sweetness of the bell peppers complementing the savory filling. lets try this recipe….

Prepare the Capsicum: Cut the tops off the bell peppers and remove the seeds and membranes from inside. Rinse them thoroughly and set them aside.

Keema Stuffed Capsicum

Prepare the Filling: In a pan, heat some cooking oil. Add the chopped onions and sauté until they become translucent.

Add Spices: Stir in the garlic paste, cumin, coriander powder, turmeric powder, red chili powder, and crushed red chili. Sauté for a minute until the spices release their aroma.

Cook Minced Meat: Add the minced meat to the pan and cook until it’s browned and cooked through.

Keema Stuffed Capsicum

Incorporate Tomato Puree: Pour in the tomato puree and mix well. Cook for a few minutes until the oil starts to separate from the mixture.

Season and Flavor: Add garam masala powder and salt to taste. Adjust the spices according to your preference. Mix everything together thoroughly.

Keema Stuffed Capsicum

Stuff the Capsicum: Carefully stuff the prepared bell peppers with the cooked keema mixture. Press down gently to ensure they’re well-filled.

Keema Stuffed Capsicum

Cook the Keema Stuffed Capsicum: In a pan, heat a bit of oil. Place the stuffed bell peppers upright in the pan. Cover the pan and let the capsicums cook over low to medium heat for about 15-20 minutes, or until they are tender.

Serve: Once the Keema Stuffed Capsicums are cooked through, remove them from the pan and place them on a serving dish. Garnish with freshly chopped coriander leaves.

The stuffing forKeema Stuffed Capsicum can vary widely based on personal preferences and regional cuisines. Common fillings include a combination of minced meat (such as beef, lamb, or chicken), rice, vegetables, herbs, spices, and cheeses. The filling is usually cooked beforehand and then stuffed into the bell peppers before baking or cooking on the stovetop.

Keema Stuffed Capsicum: A Fusion Delight in 5 Easy Steps

Recipe by Memona AdnanCourse: Beaf, Continental food Special, Main Course, Meat/Poultry


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Keema Stuffed Capsicum: A Fusion Delight in 5 Easy Steps also known as Stuffed Capsicum, is a delightful dish that features bell peppers filled with a flavorful minced meat (keema) filling. keema bhari capsicum originates from Indian cuisine and is known for its aromatic spices and rich taste. The combination of tender bell peppers and the savory keema filling creates a satisfying and wholesome meal that can be enjoyed with rice, naan bread, or roti.


  • 4 large bell peppers (capsicum), any color

  • 250 grams minced meat (beef, lamb, or chicken)

  • 1 onion, finely chopped

  • 1/2 cup tomato puree

  • 2 cloves of garlic paste

  • 1 tbsp cumin

  • 1 tbsp coriander powder

  • 1/2 teaspoon turmeric powder

  • 1 tbsp red chili powder (adjust according to your preference)

  • 1/2 tbsp garam masala powder

  • Salt to taste

  • 1/2 tsp crushed red chilli

  • 1/2 cup cooking oil

  • Fresh coriander leaves, chopped (for garnish)


  • Preheat the oven to 180°C (350°F). Alternatively, you can also cook the stuffed capsicum on a stovetop in a pan.
  • Wash the bell peppers and cut off the tops. Remove the seeds and white pith from the inside, creating a hollow space to stuff the filling. Set aside.
  • Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
  • Add minced garlic and ginger to the pan. Sauté for a minute until the raw aroma disappears.
  • Add the minced meat to the pan and cook until it turns brown and is no longer pink. Stir occasionally to break up any lumps.
  • Add chopped tomatoes and green chilies to the pan. Cook for a few minutes until the tomatoes soften.
  • Reduce the heat to low and add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine all the spices with the meat. Cook for another 5-7 minutes, allowing the flavors to meld together.
  • Once the filling is ready, turn off the heat and let it cool slightly.
  • Take the prepared bell peppers and stuff them generously with the keema (minced meat) filling. Press down gently to fill the cavity completely.
  • Place the stuffed bell peppers on a baking tray or in a greased oven-safe dish. If using a stovetop method, place the stuffed peppers in a pan.
  • Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender and slightly charred. If using the stovetop method, cover the pan and cook on low heat for about 30-35 minutes, until the peppers are cooked through.
  • Once done, remove the stuffed bell peppers from the oven (or stovetop) and let them cool slightly.
  • Garnish with freshly chopped coriander leaves.

Recipe Video


  • you can adjust the recipe and flavors to suit your personal taste preferences. Enjoy the process of creating Keema Bhari Capsicum and savor the delicious outcome!

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Experience Fusion Flavors: A Finale Worth Savoring- User Queries about Keema Stuffed Capsicum:

1. How can I adjust the spiciness of the dish?

Absolutely! You can tailor the level of spiciness by adjusting the amount of red chili powder and crushed red chili according to your taste. Start with a smaller quantity if you prefer milder flavors.

2. Can I use a different type of meat?

Of course! The recipe is versatile and works well with beef, lamb, or chicken. Choose your favorite or try a combination for a unique twist.

3. What can I serve this with?

These Keema Stuffed Capsicums can be served as a standalone dish, or with rice, naan, or roti for a complete meal. Pair it with a cooling yogurt sauce or chutney to balance the flavors.

4. Can I make this dish vegetarian?

Absolutely! You can replace the minced meat with cooked lentils, paneer, or tofu for a vegetarian version that’s equally delicious.

5. How do I prevent the capsicums from getting soggy?

To prevent capsicums from becoming soggy, avoid overcooking them. Cooking over low to medium heat and checking for tenderness will help maintain their shape and texture.

6. How can I enhance the presentation of the dish?

For a visually appealing presentation, you can sprinkle some chopped fresh coriander leaves over the top before serving. This adds a vibrant touch and complements the flavors.

7. Can I prepare this ahead of time?

Absolutely! You can prepare the keema mixture and stuff the capsicums in advance. When ready to serve, cook them and enjoy the warm and flavorful dish.

8. Is this recipe suitable for a gathering or party?

Definitely! Keema Stuffed Capsicum makes for an impressive and flavorful dish for gatherings. Your guests will love the unique blend of flavors.

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