Masala Stuffed Bell Peppers

Instructions

1. Prepare the bell peppers
   Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them and set aside. If needed, trim the bottoms slightly so they stand upright, being careful not to cut through to the inside.
2. Cook the rice
   In a saucepan, bring 2 cups of water to a boil. Add the rinsed basmati rice and a pinch of salt. Cook until the rice is 80% done (about 8-10 minutes), then drain any excess water and set aside.
3. Prepare the filling
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until translucent. Add minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add vegetables and spices
   Add the mixed vegetables and boiled potato cubes to the pan. Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes until the vegetables are tender but still retain some crunch.
5. Combine rice and vegetables
   Add the partially cooked rice to the vegetable mixture. Sprinkle garam masala and mix everything well. Adjust salt if needed. Turn off the heat and add chopped cilantro, gently folding it in.
6. Stuff the peppers
   Preheat the oven to 375°F (190°C). Carefully spoon the rice and vegetable mixture into each bell pepper, filling them to the top but not packing too tightly.
7. Bake the peppers
   Place the stuffed peppers in a baking dish. Add about 1/4 inch of water to the bottom of the dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender and slightly charred on top.
8. Serve
   Remove from the oven and let the peppers rest for 5 minutes. Garnish with additional fresh cilantro if desired, and serve hot as a complete meal or with a side of yogurt raita.