Grilled stuffed mini bell peppers

My husband loves these peppers.  I usually used them in dishes, substituting for regular bell peppers, but I wanted to make the peppers the focus of a dish.  I went to a Mexican restaurant and saw chile rellenos on the menu which sparked a thought of stuffing these mini peppers.  Here's the recipe.

Ingredients:

• 12 Mini Bell Peppers
• 2 tbsp lemon Juice
• 2-3 tbsp olive oil
  
  Stuffing:

• 4-5 Boiled potatoes, coarsely mashed
• 2-3 tbsp Chili, ginger, & garlic paste 
• 1/4 cup coriander, finely chopped
• 1 Cup (adjust to taste) finely grated Parmesan cheese
• Red chilli powder to taste
• 1 tsp Turmeric powder
• 1/2 tsp clove powder
•  1/2 tsp cinnamon powder
•  1-2 tsp chaat masala
•  lemon juice to taste
•  Salt to taste
•  2 tsp sugar (optional)
  

Method:

1. Mix all the ingredients for the stuffing together and adjust the seasoning to your taste. Set aside. 
2. Wash the peppers & cut off the tops and take the seeds and membrane out.
3. Brush the inside of the peppers with lemon juice and oil.
4. Stuff the peppers with the stuffing and sprinkle some more Parmesan cheese on top to give the peppers a golden brown crust.
5. Take an oven safe pan, grease it well with oil and arrange the stuffed peppers in a row leaving a little gap between each. Brush some oil on them & keep ready.
6. Preheat oven to 350°F.
7. Bake the stuffed mini sweet peppers for 15-20 minutes till the outer skin turns light, crispy and starts to shrink.

• Enjoy this Stuffed Sweet Peppers as a starter.