Dice & steam potatoes, carrots & peas until fork tender, without making them mushy.

Chop off the bell pepper tops and set aside. Deseed them as well. If you want you may level the bottom too so they stand well while cooking but make sure the bottom is still closed to hold the stuffing.

Cut & save the edible portion of the capsicum tops to use in the stuffing.

Heat 1 tbsp oil in a pan. Add cumin seeds and garlic. Let the garlic fry for 30 seconds.

Then add the onions & chopped bell pepper tops. Saute until golden.

Add chili powder, garam masala, kasuri methi. Mix & saute for 1 min.

Next add the steamed veggies and mash them. Mix together salt and coriander leaves.

Stuff the bell peppers with this potato mixture. Fry them in 1 tbsp oil stirring often. You can also cover and cook for sometime.

Baking: To bake them preheat the oven at 200 C or 400 F and bake for 8 to 15 mins depending on the size of capsicums.

Serve stuffed bell peppers as a appetizer or side in your meal.