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.

“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.

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:

• The Best Kale Salad
• Strawberry Spinach Salad
• Wedge Salad with Potato Chips
• Roasted Green Beans with Hazelnuts
• Artisan Dutch Oven Bread
• Beet Salad Recipe with Green Apple
• Roasted Carrots with Cumin Seed & Hummus
• Radish Chopped Salad Recipe
• Molten Lava Cake
• Vegan Chocolate Chip Cookies
• Amazing Gluten Free Chocolate Cake Recipe
• Fudgy Flourless Brownie Pie
• All-Natural Strawberry Yogurt Pie

This vegetarian stuffed peppers recipe is…

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

Samosa Stuffed Poblano Peppers

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★★★★★

4.5 from 4 reviews

• 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

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Description

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

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Ingredients

Scale 1x2x3x

For the vegetarian stuffed peppers

• 2 large baking potatoes (about 1 1/2 pounds total)
• ¼ 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
• ½ cup frozen peas, thawed
• 1 tablespoon fresh lemon juice
• ½ teaspoon garam masala
• 8 small poblano chiles (about 1 ½ ounces each) or 4 large (about 4 ounces each)

For the green chutney

• ¼ 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
• ¼ cup fresh lemon juice
• 2 teaspoons sugar
• Kosher salt

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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