Ingredients

• 7 - 8 small red potatoes
• 1 - 2 heaping tbsps of ghee or oil
• 1 large shallot, peeled and chopped
• 1 inch of ginger, peeled and chopped
• 1 small serrano chili pepper, seeded and chopped based on heat preference
• 1/2 tsp mustard seeds
• 1/2 tsp chili powder
• 3/4 tsp cumin powder
• 2 tsp garam masala
• 1 tsp salt
• 1/2 cup frozen peas, thawed
• 1/2 tsp chaat masala
• juice of 1/2 lime
• 4 - 5 bell peppers
• to top: chutneys, fresh herbs like cilantro or mint, chopped red onion, yogurt, etc.

Instructions

Prep the filling (can be made ahead)

1. Poke holes in the clean potatoes (skin on) with a fork and place in microwave. Microwave on potato setting until soft. Let cool, then peel the skins of the potatoes off. Place peeled soft potatoes into a large bowl and mash with a fork, leaving enough texture. You do not want the potatoes to be smooth, there should be some chunks. Set aside.
2. In a large stove top pan, add the ghee/oil and bring up to a medium heat. Add the shallot and ginger and cook for about two minutes until the shallots start to become translucent. Add the serrano, all the spices and salt, and cook for a few minutes until the spices become fragrant. If the mix feels dry, add another tbsp of oil.
3. Add the potatoes to the spices and remove from heat. Stir to coat the potatoes and add the peas, chaat masala, and squeeze of lime juice. Taste and adjust salt and spice as needed. Set aside.
4. Preheat oven to 400 degrees and prep the bell peppers. Slice off the top and deseed the peppers. Coat with a drizzle of olive oil.
5. Place the peppers standing up in a baking dish and fill each pepper with the potato filling. Place the top of the pepper on top and place the baking dish in the oven. Bake for about 45 minutes to 1 hour until the peppers are cooked through and slightly blistered.
6. Remove from oven, let cool slightly, then serve with toppings of choice. Enjoy!