Vegetarian Stuffed Peppers

I made this last night (yet again) and finally sat down to type out the recipe! I've had friends ask me this recipe for years and somehow, I never managed to jot it down. Now that I have my own website and I have to write posts every other day, I can't make excuses or act lethargic :)
I must admit that even though I am struggling on the time front with all that's happening in my life, this website is a good way to get me cooking and living healthy.

Eating healthy is so important. More so, as we get older and are more susceptible to diseases.
Our bodies go through wear and tear everyday but they also heal themselves. To make it easier for the body, we need to nourish it with a good mix of colours and textures ie by eating plenty of fruits and vegetables. We need to get in more fiber and control our fat intake. Occasional indulgences are fine but if they become too common, our dependence on drugs and supplements rise. At the end, what matters is a healthy lifestyle and healthy diet. That alone can keep us looking and feeling great over the years.
Today, we are working with these sweet peppers that I picked up from the Farmer's Market.
Not much to look at but they are packed with nutrients ( good source of proteins, iron, potassium, magnesium etc). You can go for yellows or greens or reds like I have or even mix them up. You can also use bell peppers if you can't find these.

The stuffing is simple enough and you can make this several hours ahead and refrigerate it. Simply cut open the pepper, clean the insides (seeds), add this stuffing and then use some cheese before you put it in the oven to bake.

Simple enough, right? Good! Let's get cooking! Here's what you need -

3 Potatoes (2 big and 1 small), boiled, peeled and mashed
2 sweet peppers, slit with their insides cleaned
2 green chilies sliced thinly
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 cm grated ginger
Salt to taste
4 teaspoons finely chopped coriander leaves
1/4 teaspoon Ajwain (caraway/carom seeds)*
1 tablespoon parmesan cheese grated
2 teaspoons any cheese that melts once baked. You can go for vegan cheese if you wish.
1 teaspoon olive oil

* Ajwain Seeds help in digestion and stop flatulence and digestive problems. I often use these while making daal, potatoes etc.

Method
Preheat the oven to 180 degrees C

In a big bowl, mix all the above ingredients except the olive oil and the cheese that will come on top.

Use your fingers to mix and make a nice uniform mass.

You can taste before you add any more salt.

In an oven proof baking dish, add parchment paper.
Parchment paper = shorter after dinner clean up time!

Now rub some olive oil over the sweet peppers inside out and place them on the dish.

Gently put the stuffing in the cavities of the peppers. Make sure you don't keep any gaps and fill them completely.

Add some of the cheese on top.

Pop it in the oven.

Bake this for 20 minutes. It generally starts turning slightly brown in 18 minutes and if you wish you can take it out then.

Let me know if you try this or you can tag me @aajisthaalifood on instagram.

Thank you.