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Ingredients
– 4 large bell peppers (any color)
– 2 large potatoes, boiled, peeled, and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons olive oil
– 1/4 cup grated cheddar cheese (optional)
– Fresh cilantro, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle.
4. Add the chopped onion and cook until it’s translucent. Add the minced garlic and cook for another minute.
5. Add the mashed potatoes, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Stuff each bell pepper with the potato mixture and top with grated cheese (if using).
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for another 10-15 minutes, or until the bell peppers are tender and the filling is heated through.
9. Garnish with chopped cilantro and serve hot.