Soak the rice in water for 30 minutes . Boil it 3/4 th in water . The rice should not become sticky .

Heat oil and put the chilli paste , ginger garlic paste and fry it . Add the Chopped onions , carrots , beans and saute them in oil . Add turmeric , powdered Indian spices , sugar , cumin powder , corriander powder , dry mango powder , pepper , chilli powder and add little water to cook the veggies . Keep them on medium flame . When it is 3/4th baked , add the tomato puree and salt and boil it for another 10 minutes on medium flame and when it is done , off the burner and see to that they become a semi paste like mixture . Do not blend it . The veggies should be whole and crispy . Garnish with corriander leaves .

Take the 3/4 th boiled rice and mix it to the cooked vegetable paste . Set aside .

Now take the bell pepper . Apply oil on the outer surface of bell pepper and roast it lightly for 1 minute over direct flame . Note: you can even make a potato mash and coat the inside of the pepper with the mash before stuffing rice .

Cut only the top portion of the pepper , yet do not cut it wholly as it needs to be closed and baked after rice is stuffed. Start stuffing the rice mixture into it .

Now take a glass container and stack the bell peppers into it . Bake at 600 watts for 5 minutes .

Take the baked peppers out and start cherishing the rice with the roasted pepper .