To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready. Pressure cook it for 4 whistles.

Later, switch off the heat and release the pressure naturally and take the potatoes out. Peel the skin and by using a potato masher, mash to a smooth mixture.

Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds. Add chopped garlic and saute till it softens.

Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix. Once the spice powders are mixed, switch off the heat. Drizzle the mixture with olive oil at the end so that the mixture will stay moist.

Preheat the oven to 180 degree Celsius. Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds. Make sure you remove everything from inside without tearing.

To the mixture, add the dried fenugreek leaves at the end and give it a toss. Stuff this mixture into the bell peppers till the brim. Place them on a baking tray.

Bake them for about 20 minutes until the bell peppers are cooked. You can drizzle some olive at the top before baking.

Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal.