Jamie Oliver's Masala Stuffed Peppers

I have made quite a few of the recipes from Jamie's Veg book now and I have to say this one is my favourite. I was surprised how delicious it was and filling. It's a great meal to prepare in advance and roast when it's needed. The flavours were just wonderful and I didn't even add the cheese as I figured I didn't really need the extra calories. Im looking forward to making it again soon.

Ingredients
Serves 4

500g potatoes
2 sweet potatoes (250G each)
1 red onion
4 cloves of garlic
1 fresh red chilli
1 large knob of butter
1 tsp cumin seeds
half tsp ground cloves (I didn't use these)
2 tsp of tomato puree
15g fresh coriander
2 red peppers
2 yellow peppers
red wine vinegar
60g paneer or feta cheese
20g shelled unsalted pistachios


Method
Scrub the potatoes and sweet potatoes and cut in 2cm chunks, then place in a large roasting tray over a medium heat on the hob. Cover with boiling water and cook for 15 minutes or until tender, stirring occasionally, then drain.
Meanwhile , preheat the oven to 180C. Peel and roughly chop the onion and garlic, and finely slice the chilli. Place the tray back on the hob over a medium heat with the butter, add the onion, garlic, chilli, cumin seeds, cloves, tomato puree and a good pinch of sea salt and black pepper, then cook for 3 minutes, stirring regularly. Finely chop most of the coriander and add to the tray with the potatoes, then mash and mix everything together.
Carefully half the peppers lengthways and deseed, then rub the insides with the vinegar and salt. Divide the filling between the peppers, then place in the tray and roast for 1 hour, or until soft, sweet and beautifully gnarly, grating over the cheese for the last 5 minutes. Bash the pistachios in a pestle and mortar until fine. Serve half a red pepper and half a yellow pepper on each plate, sprinkle with the pistachios and pick over the remaining coriander leaves.