Wash the green peppers and slit each one down the length making sure not pierce it through and through. You don't need to remove the seeds. I just leave them be. Set aside.
Heat 1 tbsp of the oil, in a non-stick pan and add mustard seeds. Once they sputter add the rest of the ingredients (except the water) and roast on medium heat, till the chickpea mix turns a golden yellow and releases a nutty fragrance. Set aside and allow the mix to cool.
Once cool, add the water to the chickpea flour mixture and stir to combine. Stuff the peppers generously with the mix.
Now heat the rest of the oil, on medium heat, in a shallow wide pan and add the stuffed peppers in a row, making sure not to overlap. Cover the pan and let the peppers brown for about 5-8 minutes. Turn over and again cover the pan and let the peppers brown on the other side.
Serve hot with some fresh bread and dal!
Recipe by Box of Spice at https://boxofspice.com/2019/02/besan-bharwan-mirch-chickpea-flour-stuffed-peppers/