Vegetarian Stuffed Bell Peppers with Spicy Tomato-Onion Filling

1.Preheat the oven to 375°F (190°C).

2.Wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes. Set aside the tops for later use if desired.

3.Boil the diced potatoes in salted water until just tender, about 8-10 minutes. Drain and set aside.

4.Heat vegetable oil in a large pan over medium heat. Add cumin seeds and mustard seeds, and sauté until they start to pop, about 30 seconds.

5.Add the finely chopped onions and green chilies to the pan. Sauté until the onions turn translucent and slightly golden, about 5-7 minutes.

6.Add the chopped tomatoes to the pan and cook until they soften and the mixture thickens, about 8-10 minutes, stirring occasionally.

7.Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices with the tomato-onion mixture for 2 minutes to enhance flavor.

8.Add the boiled potatoes to the pan and gently mash them into the mixture, combining well. Cook for another 3-4 minutes, stirring occasionally.

9.Remove the pan from heat and stir in garam masala and lemon juice. Adjust salt and spice levels to taste.

10.Stuff each prepared bell pepper generously with the spicy tomato-onion and potato mixture.

11.Place the stuffed peppers upright in a baking dish. Cover loosely with aluminum foil.

12.Bake in the preheated oven for 25-30 minutes, or until the peppers are tender but still hold their shape.

13.Remove the foil and bake for an additional 5 minutes to slightly brown the tops.

14.Garnish with freshly chopped coriander leaves before serving.