For stuffing:
1 lb. (1/2 kg.) Minced meat
1 tsp. Salt
1 pinch of chili powder
1 tsp. jeera powder
1 tsp. Ginger and garlic paste
1 small onion diced
1 small green chili

8-10 Green Peppers (Shimla mirch or banana pepper)
cotton thread to tie peppers
2-3 tbls. oil

Method for making stuffing:
Pressure cook minced meat with salt and chili powder. When it is cooked remove from heat.

Heat 1-2 tsp. oil in a pan. Saute onion, ginger and garlic paste for 5 minutes. Add jeera powder green chili pieces and cooked minced meat. Let it cook for few minutes mix well and remove from heat. Let it cool a bit.

Method to stuff:
Wash and pat dry peppers. Slit open one side, do not detach. Fill the stuffing in it and tie it with cotton thread. Repeat for all peppers.

Add oil in a saucepan. When oil heats up add peppers in it. Let it fry for few minutes. Turn over and again let it fry for few minutes. Remove from heat and untie it. Serve with chapati or naan.

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