Grilled Stuffed Tandoori Bell Peppers

I found this recipe in a local newspaper and I haven't had the chance to try it out yet.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  green bell peppers or 4  red bell peppers or 4  yellow bell peppers
• 1  lemon, juice of
• 3  tablespoons  vegetable oil
• 2  garlic cloves, one chopped, one minced
• 1⁄2 inch fresh ginger
• 1⁄2 teaspoon salt
• 1  onion, finely chopped
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon  ground red pepper
• 1⁄3 head green cabbage, thinly sliced
• 1  tablespoon raisins
• 8  cashews, coarsely chopped
• 1  large potato, peeled, diced
• 1⁄4 cup  finely chopped fresh cilantro
• 1⁄2 cup  grated gouda cheese or 1⁄2 cup mild cheddar cheese

Directions

1. Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
2. Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
3. Brush interiors of peppers and caps with mixture.
4. Prepare grill for indirect grilling using high heat.
5. Heat remaining oil in skillet over medium heat on stovetop.
6. Add minced garlic, onion, cumin seeds, turmeric, red pepper.
7. Cook about 5 minutes.
8. Stir in cabbage, raisins, cashews, potato and tomato.
9. Cook 2 minutes; reduce heat to low.
10. Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
11. Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
12. Stir in cilantro; cook 1 minute.
13. Stir in cheese; remove from heat.
14. Spoon filling into peppers; top with pepper caps.
15. Place peppers in center of grate away from heat source.
16. Cover grill; cook until peppers are browned and tender, 20-30 minutes.
17. Place peppers over flames to lightly char skins before removing from heat.