2 large potatoes
1 tsp cumin powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/2 tsp cayenne pepper
salt to taste
Rinse the bell pepper. Slice the stalk and if desired de-seed. Cut across but not fully to make an opening at the top. Stuff each bell pepper with the filling.
Preheat oven to 375 degrees. Place the bell pepper into a baking dish. Drizzle olive oil and sprinkle some salt. Bake for 45 -60 minutes until the bell pepper are cooked. Can also be cooked on stove top with a lot of oil for the crispy feel.
Serve with Roti or Basmati Rice or eat as is.