2 large Red and Orange Bell Pepper, halved, seeded, Cut them into small chunks
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon of chili powder
pinch of salt
Whisk yogurt, mint, cumin, and 1/4 teaspoon chili powder in medium bowl to blend. Add bell pepper and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve
you can also add this in bellpeperrs.