Curried Potato Peppers

1. Cook potatoes in boiling salted water until tender, drain well.
2. Mash well, set aside.
3. Heat butter in a large skillet, over a medium-low flame.
4. Add onions and garlic Heat and stir for 6-8 minutes.
5. Add cumin, curry, ginger, and turmeric-mix well.
6. Add broccoli and carrots.
7. Heat and stir for 3-4 minutes, until tender-crisp.
8. Add to mashed potatoes-mix well.
9. Add lemon juice, yogurt, and cilantro-mix well.
10. May be covered and chilled for up to 24 hours.
11. Roasti peppers over a flame or in a broiler, until blackened on all sides.
12. Place into a paper bag, close bag, and allow to steam for 10 minutes.
13. Remove and discard blackened skin from peppers.
14. Remove and discard tops and seeds from peppers.
15. Pat insides dry with a paper towel.
16. Spoon potato mixture into cavity of roasted peppers arrange upright into a buttered casserole.