Cut capsicum from top and deseed them. Heat 3 tbsp oil in wok and stir fry 1 tsp ginger garlic paste. Then add 2 boiled mash potatoes with ½ cup green peas, 1 grated carrot, slat to taste, 1 tbsp red chili crushed, 1 tsp roasted cumin powder, 1/2 cup tomato puree, 6 boiled chicken and 1 tsp chili sauce to cook and cool it. Now fill the mixture in capsicum and with the help of tooth pick cover them. Heat oil in a frying pan and stir fry them with the reaming mixture and simmer it.
Dish it out and serve it with rice.