In a non-stick pan, heat oil on a low medium flame, add cumin seeds sauté until it starts spluttering

Make sure heat is not on high flame as there might be a chance of cumin getting burnt in that case

Add roughly chopped onion and sauté on a low medium heat for about 1-2 minutes until onions gets translucent and pink in color, once oil starts separating add garlic and ginger paste give a good mix and sauté for 1 more minute

Add chopped tomato cans, add turmeric powder, red chili powder, salt, freedom spice blend, give a good mix and cook for 2,3 minutes

At this stage cover it with a lid as tomatoes might splash everywhere

After 3 minutes add ghee or butter ,sugar cook for further until everything is cooked and the oil separates completely

Once done let it cool down for about 10- 15 minutes then blend it in a blender to achieve a smooth sauce

In a oven proof baking dish, spread tomato sauce evenly and keep aside

Pre heat oven 280 degree

On a low medium heat in a pan add olive oil, add cumin seeds , let it splutter, add turmeric powder , salt garlic ginger paste  give a good mix within oil and add mashed potatoes

Season with salt and pepper, garam masala and lemon juice give a good mix

Add sesame seeds or hempseeds , you can add chopped  coriander leaves if you want

Switch off the heat and start filling mixture into capsicum cavities, stuffing it firmly

Once all filled then place capsicums one by one on the tomato sauce in the baking dish

Bake for 20 -25 minutes until capsicum becomes tender

Drizzle some avocado oil and olive oil on top sprinkle some nuts

Garnish with coriander leaves and serve it with rice or pita bread