📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). This is key; you want those peppers to bake evenly. While the oven's heating up, lightly grease a baking dish. This will prevent the peppers from sticking and make cleanup a breeze.
2. Prep the Peppers: Wash your bell peppers thoroughly. Slice them in half lengthwise, removing the seeds and membranes. Nobody wants to bite into a stray seed! If the pepper halves are wobbly, slice a tiny bit off the bottom so they sit flat. A little trick I picked up from my mom!
3. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Now, throw in the minced garlic and ginger. Sauté for another minute until fragrant. The aroma at this point should be heavenly—a base that just screams Indian flavors.
4. Spice It Up: Add the ground cumin, coriander, turmeric, and garam masala to the skillet. Stir well to coat the aromatics. Sauté for another minute to bloom the spices. Blooming the spices releases their essential oils, intensifying their flavor and fragrance. Don’t skip this step!
5. Cook the Cauliflower Rice: Add the cauliflower rice to the skillet. Stir to combine with the spices. Cook for about 5-7 minutes, until the cauliflower rice is slightly tender but still has a bit of bite. You don't want mushy cauliflower rice; texture is important here.
6. Add the Extras: Stir in the peas, chopped cilantro, and raisins (if using). Season with salt and pepper to taste. I like a generous pinch of salt to really bring out the flavors. Give it a good mix to ensure everything is evenly distributed.
7. Stuff the Peppers: Spoon the cauliflower rice mixture into the bell pepper halves, packing it in firmly. Don't be shy; load 'em up! If you have any leftover filling, you can serve it on the side or save it for another meal. Waste not, want not!
8. Bake to Perfection: Arrange the stuffed peppers in the prepared baking dish. Drizzle a little olive oil over the tops. This will help them get nice and golden brown. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and slightly softened.
9. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro and a dollop of yogurt or raita, if desired. Serve warm and enjoy! These are amazing on their own, but you could also serve them with a side of naan or a simple salad.
10. Add cheese as topping(Optional): Sprinkle some shredded mozzarella or cheddar cheese on top of the peppers before the last 5 minutes of baking for a cheesy twist.