Stuffed Bell Peppers

5 medium red potatoes (1 2/3 lb)
peeled and cut into fourths
4 large bell peppers in assorted
colors (2 lb)
1/2 cup chopped fresh cilantro
8 large cloves garlic
4 to 6 fresh Thai, serrano, cayenne chiles
1 tsp salt
1 tsp spice garam masaala

1. Heat 1 inch salted water to boiling; add
potatoes. Cover and heat to boiling;
reduce heat. Cook about 20 minutes or
until tender; drain. Mash potatoes in
medium bowl; set aside.
2. Cut thin slice from stem end of each bell
pepper. Remove seeds and membranes; rinse
pepper. Cook peppers in enough boiling
water to cover about 5 minutes or until
crisp-tender; drain and set aside.
3. Heat oven to 350F.
4. Place remaining ingredients in food
processor. Cover and process until coarsely
ground. Add to potatoes; mix well.
5. Stuff peppers with potato mixture. Stand
upright in ungreased 8 inch baking dish.
Cover with foil and bake 30 to 35 minutes.
Uncover and bake about 5 minutes longer
or until potatoes are hot and peppers are
tender. Cut each pepper length wise in half.