For the filling
4-5 medium tomatoes boiled and mashed
200 gms paneer crumbled
2 tbsp cashew nuts finely chopped
2 tbsp raisins
1/2 tsp amchoor/dry mango powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
Salt to taste
1 onion chopped
1" piece ginger chopped
1-2 green chillies finely chopped (optional)
Fresh coriander leaves chopped
1 tsp oil
Wash and dry the capsicums with a kitchen towel and keep aside.
In a bowl, mix the mashed potatoes, crumbled paneer, dry spices, nuts and salt. Heat oil in a pan and fry the chopped onions till soft. Add the ginger and fry for 2 more minutes. Now add the mashed potato mixture and mix well. Add coriander leaves and mix. Remove from heat and let it cool.
Meanwhile, prepare the capsicums and pre-heat the oven at 200 degree celsius. Cut the top of the capsicums in a way to remove the seeds without spoiling the shape as shown in the picture below.
Discard the seeds and keep the cap intact. Now carefully slice a bit of the base to make the capsicums stand straight without making any hole in the bottom.