Ingredients:
Mix Color Bell Peppers / Capsicums -6 (Take smaller ones if you aren't cutting them in half)
Potatoes -2 cups (cooked mashed)
Paneer / Tofu -2 tblspoon finely diced
Green Capsicum -2 tblspoon finely diced
Green chillies -1/2 tspoon finely chopped
Ginger -1/2 tspoon finely grated
Cumin seeds (jeera) -1/2 tspoon
Chilli powder -1/2 tspoon
Coriander Powder (Dhaniya) -1/2 tspoon
Garam Masala -1/2 tspoon
Dry Mango Powder (Amchoor) -1/2 tspoon
Butter -1/2 tspoon for each capsicum
Fresh coriander -2 tblspoons chopped
Oil -1 tblspoon
Salt -to taste
Method:
Preheat the oven to 180 C.
Grease a baking tray with oil or line it with parchment paper or you can grill your capsicums on grill tray.
Take a deep bowl, add the Potatoes, Paneer cubes, Green Chillis, Ginger, Fresh Coriander, Cumin seeds, chilli powder, amchoor, dhaniya powder, garam masala and salt.
Mix well until all the ingredients get combined and looks all in one.
With a sharp knife, gently cut the stem and the seeds of the bell pepper.
Tap gently so all the seeds fall off. Cut them in exactly half from centre.
Stuff the potato mixture into the capsicums and arrange them vertically on the baking sheet.
Add a half a teaspoon of butter on each stuffed bell pepper.
Bake the them in the oven for about 30-35 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.
Stuffed Capsicums are ready to serve as side dish in your dinner parties.
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