Stuffed Bell Peppers

1. Make a filling of boiled potatoes, onions and tomatoes (finely chopped) with whatever spices you would like, cook until the filling is soft and mash it up.
(I added salt, cumin, coriander, turmeric and chilly powder to 1 large potato, 1 large onion and 2 medium tomatoes along with mustard seeds and sauteed the filling in minimal oil. Adding too much oil will make the dish greasy and unhealthy)
2. Cut small-medium sized bell peppers and remove the top, and fill them up.(remove the seeds to create more room for the filling)
3. Fry them with very little oil till all sides are nicely roasted and charred. (They might splutter so keep the lid on hand and cover the vessel if needed)