1. Wash and cut bell pepper 3/4th from the bottom, scoop out the seeds and    place them on a baking tray.
2. Mix chopped vegetables with    eggless mayo    and season with salt and pepper as needed.
3. Add chopped chilies, mint and coriander and mix well.    
4. Brush the bell peppers with olive oil both inside and outside.
5. Fill in the vegetable mayo mix generously inside the bell pepper cavity.
6. Place the sliced head    of the bell peppers on them and bake in a preheated oven    at 180     degree    C for 10 minutes.
7. Garnish with some fresh coriander and grated carrots(optional) and serve    hot.

Enjoy your meal!