Stuffed Bell Peppers with Spiced Potato Rice

1.Preheat your oven to 375°F (190°C).

2.In a pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and mash them in a large bowl.

3.In a skillet, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4.Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.

5.Stir in the chopped tomatoes and green chilies, cooking until the tomatoes soften, about 3-4 minutes.

6.Add the turmeric powder, coriander powder, and garam masala to the skillet, mixing well to combine. Cook for another 2 minutes.

7.Combine the mashed potatoes with the sautéed mixture in the bowl. Add the rice flour, chopped cilantro, salt, and pepper. Mix until well combined. If the mixture is too dry, add a little water to achieve a stuffing consistency.

8.Cut the tops off the green bell peppers and remove the seeds and membranes. Rinse them under cold water.

9.Stuff each bell pepper generously with the potato and rice flour mixture, pressing down gently to pack it in.

10.Place the stuffed peppers upright in a baking dish. If desired, drizzle a little oil over the tops of the peppers for added flavor and moisture.

11.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.

12.Remove from the oven and let cool for a few minutes before serving.