Boil, peel and coarsely mash the Potato (3 cup).
Mix with Fresh Spinach (2 cup), Chili Powder (1 teaspoon), Feta Cheese (1/2 cup), Ground Coriander (2 teaspoon), Ground Cumin (1/2 teaspoon), Salt (to taste), and Ground Turmeric (1 pinch). Set filling aside.
Preheat oven to 350 degrees F (175 degrees C).
Take each Green Bell Pepper (9) and remove the top portion. Remove the seeds from the inside. Place the cleaned peppers in boiling water for about 7 minutes. Flip once in the middle if the peppers are not fully submerged in water.
Remove the peppers and stuff them with the filling. Place the peppers on a greased baking sheet and bake for 30 - 40 minutes until the skin looks shriveled.
Heat Olive Oil (1 teaspoon) and add Cumin Seeds (1/2 teaspoon).
Add Onion (1 cup) and Ginger Garlic Paste (1 1/2 teaspoon).
When the onion are cooked, add the Tomato Sauce (2 cup), Salt (to taste), Chili Powder (3/4 teaspoon), and Ground Coriander (2 teaspoon). Simmer for 10 minutes.
Pour the sauce over the peppers and serve!