In a small bowl, add all the powdered spices, mix well and keep ready.
Preheat the oven to 350F. Spray the insides of pepper with oil and sprinkle salt and pepper. Let stand.
In a heavy skillet/pan, warm up the oil and crackle the cumin seeds, bay leaf and cardamom. Add the chopped onions and cook them for 3-4 minutes till they are soften but not browned.
Add the ginger garlic paste and the spice blend we made. Saute for 30-40 seconds. Add the tomatoes & sugar next and cook them with the spices for 3-4 minutes on medium heat till you see oil seperating.
Add the ground meat, break it using a spatula and mix well with everythhing. Cover and cook for about 8 minutes till the meat is browned and has released its water. Open the lid, sprinkle the salt and then saute (bhuno) uncovered for another 8-10 minutes till all the liquid has evaporated. You will see that the meat is much deeper in color and the fat has started to release a bit. Dont dry the meat completely since it has to bake in the oven.
Take it off the heat, pic out the bay leaf and cardamo, mix with cilantro and mint. (At this point you can mix boiled potatoes or cooked rice) Taste and adjust the salt.
Divide the warm meat mixture evenly between the peppers. You might have some leftover meat.
Lay the peppers in a single layer on a baking sheet.Bake for 20-22 minutes. If you are using cheese, take out of the oven, top with cheese, return to the oven and bake for 5 more minutes till cheese has melted. These taste good if they have a slight bite. Dont overbake. Serve warm.
For the Yogurt Slurry - Mix 1 cup yogurt with ⅓ cup water. Grate 1-2 garlic cloves, ½ teaspoon roasted cumin powder, fresh lemom juice and 1 tablespoon chopped fresh mint leaves and add to the yogurt. Mix well.