To begin making the stuffed capsicum recipe, first preheat the oven to 180 C and grease a baking sheet with oil or line it with parchment paper.

Heat oil in a pan; add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender.

Add the boiled potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well.

With a sharp knife, gently cut the stem and remove the seeds of the bell pepper. Tap gently so all the seeds fall off. You can either use a whole capsicum or slice the capsicum in half, as shown in the video.

Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet (if whole). Add a half a teaspoon of butter on each stuffed bell pepper.

Bake the bell peppers in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned. Once you notice the capsicum getting brown and the skin is wrinkling, you know it is ready. Remove from the oven and arrange it on a platter.

Serve Vegetarian Stuffed Bell Peppers with Spiced Potatoes along with Whole Wheat Lachha Paratha and Boondi Raita for weekday meal.