This is from a mail I had sent time ago:

Take small capsicums preferably of similar size and as far as possible with even sides and not too many bulges and corners. Wash and clean well, set aside to dry. You could add yellow and red peppers too.

Boil potatoes for filling. Boil them well, peel and mash so there are no lumps.

Add a little salt (there will be some salt in the gravy, but u need some for the capsicum, maybe slightly lesser than normal.

Mix some finely chopped onions, coriander leaves and green chillies into the mash. Keep a little aside for the gravy and divide the balance into portions according to number of capsicum used.

Carefully cut away the tops of each capsicum without damaging the same. Deseed. Stuff with the mash, replace tops and if you have toothpicks, use them to clip the top to the stuffed veggie. otherwise just replace the tops carefully.

Lightly coat the capsicum with oil and grill. I prefer the fried taste, so I grill for 10 mins to help it cook, then deep fry. If u dont want to fry, then grill till done, the skin starts changing colour and peeling, becomes soft. Take off before it begins to scald and burn.

Fry onions, a little garam masala, a little haldi, some chilli powder preferably kashmiri chilli powder.

Add tomatoes.Add the mash. Add Salt, keeping in mind u have already added salt to the mash earlier.

Fry well and add curd or a little panner or some cream cheese. A little water to just cover the gravy. Let the gravy get nicely mixed and smooth but not become a paste.

Seat the grilled stuffed peppers in the gravy, turn gently and cover each stuffed pepper with gravy.

Cook for 5 minutes, dish out and serve hot.