1. Heat some cooking oil & fry the onions till pink.
2. Then add the chillies & powder spices and fry well.
3. Add the potatoes & carrots and cook for 5 whole minutes
4. Toss a few times in between.
5. Add the mince and salt & cook covered on low heat until the meat & veggies are cooked.
6. Last, add the chopped leaves & vinegar, toss well & cook covered for a minute, open, to dry out excess water.
7. Cut off the top of the capsicum, empty the cavity & apply the butter to its inner & outer surfaces.
8. Fill them equally with the mince & cover with their lids tying with some thread to secure the lid in place.
9. Grease a pan & shallow fry the stuffed bell-peppers, sprinkling some salt on them.
10. Cover & cook till they are soft; don't overcook till they are soggy.
11. Cut off the threads & serve hot as an appetizer or side to a rice/kebab dish.

Alternative: Grate some cheese onto the stuffed bell-peppers before tying & frying them.