Before you start, wash the bell peppers and then dry them. Cut the top and discard.
Then remove the seeds and stems from inside to make it hollow for the filling. For the filling, start by boiling the potatoes until soft and done. You can do this using a regular pressure cooker, 8-9 whistles on high heat or use an Instant Pot, 10-12 minutes on high pressure with natural pressure release.

Let the potatoes cool down, then peel and mash with a potato masher. Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds.
Saute for 30 seconds until the seeds sizzle. Then add the hing, followed by chopped onion and green chilli and stir it.

Add in the mashed potatoes and mix. Then add the spices- coriander powder, garam masala, amchur, red chilli powder. Also, add the salt. Mix everything together. Cook for 1 minute and then add in chopped cilantro. Mix and remove pan from heat. Now, take each of the prepared bell peppers and fill them all the way to the top with the prepared potato mixture. Heat 2 tablespoons of oil in the pan on medium heat.

Add the prepared bell peppers into the pan. Close the lid and cook for 3 minutes. After 3 minutes, change sides of the b11- After 3 minutes, change sides of the bell pepper using a tong and cook again for 3 minutes. After 3 minutes again change the side.The skin of the peppers will soften and wrinkle up once cooked.