Preheat the oven to 425 degrees F. Place the mashed potatoes, spinach, rice, ginger, garam masala, pomegranate powder, and salt in a bowl and mix well. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with 1/3 of the potato filling and mound it around the rim. Place them in a baking dish and bake for 40 to 45 minutes, or until the peppers are a little wrinkly and soft and the filling is golden.
Recipe courtesy of Bal Arneson