1. Soak paneer in turmeric-water.
2. Heat some cooking oil & fry the onions till pink.
3. Then add the chillies & powder spices and fry well.
4. Add the potatoes & carrots with a lil' water and cook for 5 whole minutes, tossing a few times in between.
5. Drain the paneer & add along with some salt.
6. Cook till its done, toss in the chopped leaves & then simmer open to dry out excess water.
7. Cut a `lid` off the top of each capsicum, empty the cavity & apply the butter to its inner & outer surfaces.
8. Fill them equally with the veggies & 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 appetiser or side to a rice dish.

Alternative:
Grate some cheese onto the stuffed bell-peppers before tying & frying them. Stuffed & tied bell-peppers can be baked instead of shallow-frying.

Note:Benefit from rich protein content of paneer and the anti-oxidant properties of capsicum