Green bell pepper (shimla mirch / capsicum) is the vegetable that bridges Indian and Western cooking — essential for Indo-Chinese dishes like paneer tikka, stuffed capsicum, and vegetable Manchurian, while also working in fajitas, salads, and stir-fries. Versatile, crunchy, and always useful.

Indo-Chinese Essential

• Fresh green bell pepper (shimla mirch)
• For paneer tikka, stuffed capsicum, stir-fry
• Works across Indian, Chinese, and Western recipes
• Crunchy raw, sweet when cooked

How to Use

Dice for Indo-Chinese preparations, cut into strips for paneer tikka and fajitas, halve for stuffing, or slice raw into salads. Remove seeds and white membrane first.

Frequently Asked Questions

Green vs red vs yellow bell pepper?
All the same plant at different ripeness stages. Green is least ripe (slightly bitter), red is fully ripe (sweetest).

Is shimla mirch spicy?
No — bell peppers have zero heat. The name means Shimla pepper, not chili pepper.

How long do they last?
About a week refrigerated. Once cut, use within 2-3 days.

Fresh produce.