For the stuffing, take a pan put some oil and add the nigella seeds.

Add onion and saute for 2 minutes. Then add the diced bell pepper, corn, chopped tomato and the mashed potato.

Now take the deseeded bell peppers, wash the outer skin with oil and sprinkle a little salt on it. Roast the bell peppers on the flame till it softens.

Let it cool and then stuff it with the potato filling. Add grated cheese to the top.

Transfer the cooked bell peppers on a plate. Arrange them close to each other leaving space in the middle where charcoals can be placed.

Now place a piece of aluminium foil in the middle of the bell peppers. Put the hot charcoal on the aluminium foil and add ghee to the charcoal pieces.

Keep it covered for 10 minutes.