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Samosa Stuffed Poblano Peppers


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Description

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


Ingredients

Scale

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