Vegetarian / Vegan / Non vegetarian
For the filling
NOTE: You may have to increase or decrease the filling according to the size of the bell pepper. NOTE: you can be creative here! For example, one option is to alternate the layers of the stuffing in the capsicum. For this you can use some cooked rice and butter (or any vegan alternatives).
In a large pan heat 3 tbs oil in medium. Add onion and sauté until translucent. Now add ginger and garlic and cook for 2 to 3 minutes to get rid of the raw smell. Then add the diced tomatoes and fry everything well for 2 minutes. Add all the remaining spices and 1/4 cup water and mix and cook for 2 more minutes so the water dries up. Gather all the fried content in one corner of the pan and add the remaining oil. Spread it in the pan and add your filling (veg / vegan or non-veg). Mix it with all the fried spices properly with a spatula. Stir continuously to mix and fry everything together for 5 to 7 minutes. Check if everything is well cooked or else let them be there for another 2 minutes.
Now fill the stuffing with a spoon into the hollow bell pepper and cover them with their top. (If you are using rice and butter to alternate the layers of the stuffing, add 2 tsp rice and 1/2 tsp butter first and then add your stuffing and repeat this process to fill up the entire capsicum).
In a baking tray place the stuffed peppers and bake them in the preheated oven for 30 minutes in 180 C (or ~ 350 F) or till the pepper becomes soft.
You can also shallow fry the stuffed pepper but for that you have to make 3 to 4 small cuts on the bell pepper so that the steam comes out and the stuffing stays intact. You should also fill only 3/4 of the capsicum with the stuffing. Now you can fry carefully in an open pan with little oil, turning all sides to make them brown.
Done! Enjoy as it is or with a salad!