To prepare the filling, place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, sprinkle the cumin seeds and wait a few seconds for it to sizzle.

Scatter the onion, followed by salt, turmeric powder, cumin powder, coriander powder, chili powder and fennel powder. Sauté for 3 to 4 minutes or until the onions are golden brown. Then, drop the mashed potato and mix it all around. Finally, add the dry mango powder and taste for salt. Add any, if needed.

Slice the peppers in half and remove the stem and seeds. Sprinkle little salt on the inside of the pepper and massage it all around.

Preheat the oven to 350 F

Place the filling in the peppers and place the peppers on a cookie sheet. Put the sheet on the middle rack of the oven and cook for 30 to 35 minutes or until the peppers are cooked and softened.

Sprinkle some fresh cilantro leaves and squeeze fresh lemon juice. Serve warm.