Samosa Vegetarian Stuffed Peppers

These vegetarian stuffed peppers have an Indian samosa filling scented with cumin, coriander, and garam masala, and are topped with tangy green chutney.

Samosa Stuffed Poblano Peppers | A Couple Cooks

“After I had my daughter, dinner parties seemed not just daunting but impossible. Because I couldn’t eat at restaurants as much as I used to, I felt that my social life was starting to fall apart. That’s when I remembered potlucks. What a brilliant idea! I could focus my energy on making one dish and get a full meal in return, all the while hanging out with my friends or meeting my neighbors.” That’s our friend Kristin Donnelly in her new book Modern Potluck, and her words hit spot on. Even if you don’t have kiddos, dinner parties can seem daunting. Keep reading for this delicious vegetarian stuffed peppers recipe and more about the book!

About the book: Modern Potluck

Many of you out there might agree with Kristin’s sentiment about dinner parties being daunting. And to us, the solution of bringing back more potlucks is every bit of brilliant! We love the idea of people coming together to share food on a regular basis. Some friends of ours have a unique spin: they get together with 4 families every Sunday, and one family cooks dinner for everyone. This way, you only have to cook a Sunday meal once a month! Whatever your potluck spin might be, food is always better when shared. The symphony when each person contributes a dish can be magical.

Modern Potluck is a gorgeous book filled with recipes for gathering around the table, with recipes that draw from varied cuisines and traditions. It’s one of those books you open and want to make the recipe behind every single photo! This vegetarian stuffed peppers with samosa filling caught both Alex and my eye, so we had to try it for ourselves.

Samosa Stuffed Poblano Peppers | A Couple Cooks

How to these samosa vegetarian stuffed peppers

This samosa vegetarian stuffed peppers recipe stood out not just because we love stuffed peppers. We’re big fans of samosas, those irresistible fried Indian dumplings. And after making the recipe, we can confirm: these peppers were, not surprisingly, fantastic. The samosa filling spiced with cumin seeds, coriander seeds, and garam masala was amazing on its own, but even better when covered in savory-sweet, electric green chutney.

These vegetarian stuffed peppers take about 1 hour to make, so make sure to make the recipe on a day where you have sufficient time (it’s not weeknight friendly). However, there are a few make-ahead suggestions in the recipe below that make it perfect for a potluck. You could also make it in advance and refrigerate to have meals for the week.

Congratulations to Kristin on a gorgeous book, and to Yossy for the incredible photography inside!

Looking for entertaining recipes?

This samosa vegetarian stuffed peppers is the perfect showstopper dish for entertaining. Here are a few more side dish and dessert recipes that you can accessorize for entertaining:

This vegetarian stuffed peppers recipe is…

Vegetarian, gluten-free, dairy-free, plant-based, and vegan.

Print

Samosa Stuffed Poblano Peppers


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 small or 8 large stuffed chiles 1x

Description

These vegetarian stuffed peppers have an Indian samosa filling scented with cumin, coriander, and garam masala, and are topped with tangy green chutney.


Scale

Ingredients

For the vegetarian stuffed peppers

  • 2 large baking potatoes (about 1 1/2 pounds total)
  • 1/4 cup minced shallots (about 1 large shallot)
  • 1 1-inch piece fresh ginger
  • 1 serrano chile, seeded and minced
  • 2 tablespoons coconut oil, plus additional for rubbing and drizzling
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • Kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garam masala
  • 8 small poblano chiles (about 1 1/2 ounces each) or 4 large (about 4 ounces each)

For the green chutney

  • 1/4 cup water
  • 2 loosely packed cups fresh cilantro leaves
  • 1 large jalapeno, halved, some of the seeds removed, coarsely chopped
  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
  • 1/4 cup fresh lemon juice
  • 2 teaspoons sugar
  • Kosher salt

Instructions

  1. Peel and chop the potatoes into 1-inch pieces. Mince the shallot. Mince the ginger. Seed and mince the serrano chile.
  2. In a medium sauce pan, cover the potatoes with water and bring to a boil. Simmer over medium-high heat until tender, about 10 minutes. Drain well and wipe out the saucepan.
  3. In the same saucepan, melt the 2 tablespoons of coconut oil over medium-high heat. Add the cumin and coriander seeds, and cook until they pop, 30 seconds to 1 minute. Add the shallots, ginger, serrano chile, and a pinch of salt, and cook until golden, 2 to 4 minutes. Remove the pan from the heat, add the potatoes, and lightly mash them so no large chunks remain. Stir in the peas, lemon juice, and garam masala, and season with salt and pepper.
  4. Preheat oven to 375F. Lightly oil a 9 x 13-inch baking dish.
  5. Halve the poblanos lengthwise and use scissors to snip out the cores and seeds. Lightly rub the chiles with some of the oil and season the insides with salt. Arrange the chiles cut side up in a 9 x 13-inch baking dish. Scoop the filling into the chile halves and dot or drizzle with a little more oil. Cover the dish with foil.
  6. Bake for 10 minutes. Remove the foil and bake for 20 to 30 more minutes (the larger chiles take longer to cook), until softened.
  7. Meanwhile, make the green chutney: In a mini food processor or an immersion blender, combine with the water the cilantro, jalapeño, ginger, lemon juice, and sugar and puree until nearly smooth. Season with salt and serve. (The chutney can be refrigerated in an airtight container overnight.)
  8. When the peppers have baked, garnish with the herbs and serve hot or at room temperature with Green Chutney and yogurt, if desired.
  9. POTLUCK PREP. The filling can be refrigerated for up to 3 days. The assembled stuffed chiles can be refrigerated overnight. Bake at the host’s house or transport hot or at room temperature. The stuffed chiles can stand at room temperature for about 2 hours.

Notes

Reprinted with permission from Modern Potluck by Kristin Donnelly

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Vegetarian Stuffed Peppers, Samosa Filing, Samosas, Stuffed Peppers, Stuffed Pepper Recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

27 Comments

  • Reply
    Hana
    September 6, 2016 at 8:45 am

    I’ve been interested in this book since it came out. And, an excellent recipe choice! Thank you for the opportunity :)

  • Reply
    Lindsay
    September 6, 2016 at 10:20 am

    The chutney looks so good!

  • Reply
    Allyson
    September 6, 2016 at 10:22 am

    Oh wow. These look fantastic. I haven’t potlucked very much in the years since college, when it felt like every other meal was an unofficial potluck. Thanks for the reminder to get back on that train.

  • Reply
    Rachel O.
    September 6, 2016 at 11:57 am

    These look amazing! We love to potluck and do it at least once a month with friends. It really does take a lot of pressure off of the host and it’s fun to try everyone’s different dishes! I’ve had my eye on this beautiful book!!

  • Reply
    Susan
    September 6, 2016 at 12:02 pm

    Always looking for more ideas for office potlucks! :)

  • Reply
    Lori B
    September 6, 2016 at 1:32 pm

    I’ve seen other recipes from this book and they look beautiful and delicious. Would love to win!

  • Reply
    Sarah jane
    September 6, 2016 at 1:36 pm

    This looks delicious!!!!!

  • Reply
    Hana
    September 6, 2016 at 1:40 pm

    Ooh these look great – a healthier twist on samosas with no deep frying!
    Can’t wait to try them :)

  • Reply
    [email protected]
    September 6, 2016 at 3:09 pm

    YES to potlucks! We don’t have kids, but a lot of our friends do. We love going over to their place and bringing a dish to contribute. It is truly the best way to eat. Love the blend of flavors in this recipe—it would be a hit at our next get together :)

  • Reply
    Medha
    September 6, 2016 at 5:08 pm

    Love this fusion! I love potlucks- so much fun and so many options. It’s like a homemade buffet :)

  • Reply
    Bianca T
    September 6, 2016 at 8:54 pm

    this recipe and the cookbook both look fantastic!

  • Reply
    Allison C
    September 6, 2016 at 10:55 pm

    These look so tasty! And such a good idea. I’m excited to try them.

  • Reply
    Corisa Jubinsky
    September 7, 2016 at 7:01 am

    these completely made me think of stuffed poblanos !

  • Reply
    Mindy Spyker
    September 7, 2016 at 11:41 am

    Oh my lanta, this looks amazing. Going on the grocery list for next week!

  • Reply
    Laura
    September 7, 2016 at 12:00 pm

    I love your Sunday evening potluck idea!

  • Reply
    Cassy
    September 7, 2016 at 1:01 pm

    Potluck are the best! This recipe sounds interesting, and I can’t wait to try it.

  • Reply
    Samantha
    September 7, 2016 at 1:39 pm

    I am a huge fan of potlucks – I’d love to give this a try!

  • Reply
    Kaitlin
    September 7, 2016 at 5:04 pm

    These sound amazing!

  • Reply
    Letty
    September 7, 2016 at 7:52 pm

    What a great idea to stuff samosa filling in peppers instead of pastry that’s usually fried. Definitely making these! Pinned….

  • Reply
    Andrea
    September 7, 2016 at 8:01 pm

    I love samosas so I can’t wait to make these!!

  • Reply
    Tara H
    September 8, 2016 at 8:42 am

    Yum. I’ll have to make these.

  • Reply
    La petite poire
    September 8, 2016 at 3:13 pm

    Oh delicious!!! These look amazing and I just love love love green chutney. I can’t wait to try out this recipe. Thank you for sharing ?

  • Reply
    Debbi W
    September 8, 2016 at 7:26 pm

    These look amazing! Thanks for the opportunity to win a fabulous cookbook!

  • Reply
    Batsheva Ribiat
    September 8, 2016 at 9:16 pm

    Those look delicious! Truth be told, my family and I were invited to lunch one day and the husband had made these delicious stuffed hot peppers that yours remind me of. I really should get down to making them! I would love to win a copy of that beautiful book as well. It’s on my reading list for too long.

  • Reply
    Taylor
    September 8, 2016 at 9:23 pm

    Potlucks are wonderful! Why don’t we do them more? It’s so much less work for everyone. While it can be challenging to do with others who don’t share your food values, it is a fantastic way for extended family and friends to eat real food with less effort.

  • Reply
    Shoshana Rose
    September 8, 2016 at 9:46 pm

    I love potlucks….I need to make them happen among my group of friends!

  • Reply
    shravani
    September 20, 2016 at 4:18 pm

    Generally Indian samosa stuffed with potato is a deep fry…replacing the flour with Poblano Peppers is an awesome healthy idea.

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