In a deep pan heat 2 tbsp oil. Slightly pound cardamom,cloves and cinnamon in a mortar and pestle. Add Bay leaf and crushed spices to oil.
Once the spices are aromatic, add chopped onion and sprinkle little salt.Fry Onion till golden brown in colour.
Add ginger Garlic paste. Fry till the raw smell goes off.
Add minced lamb and continue stirring on medium-high heat for 4-5 minutes. The lamb will start browing.
Add all spice powders. Mix everything well.
Add chopped tomatoes along with its juice.
Cover and cook till the meat is almost done.Add little water if required. The cooked keema mixture should not be too dry.
Switch of the gas. Add cooked brown rice. Chopped green chilli (if using) and chopped coriander leaves.Let the mixture cool. Add half of the cheese.
Clean the peppers. Trim the rounded bottom of the pepper to make it flat and easier to stand. Trim the top, discard the seeds.
Pre-heat oven to 200 degree Celcius.
Season the peppers with salt and pepper.
Heat a griddle pan. Add little oil and grill peppers on high heat until it has small charred spots here and there. We are not going to cook the peppers here. It is just to add some smoky flavour to the peppers.
Divide lamb and brown rice mixture equally among the peppers. Stuff tightly.
Arrange the the peppers in a rectangular baking tray with wide side facing upwards.
Bake for 20 minutes in pre-heated oven. At the end of the baking period remove the tray , sprinkle rest of the cheese on top. Bake for 5 minutes more until cheese melts.
Serve hot.
