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Home » Dinner » Samosa Stuffed Peppers

Samosa Stuffed Peppers

November 17, 2013 By Shannon @ Yup, it's Vegan 3 Comments

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As one of the world’s preeminent bell pepper lovers, I love using them in all sorts of ways. And I also happen to be pretty obsessed with samosas. So it was only a matter of time until I invented these samosa stuffed peppers, which are basically the best of both worlds!

Samosa Stuffed Peppers - Yup, it's Vegan

My family is Eastern European, and stuffed cabbage rolls have been a staple of our holiday celebrations for my entire sentient life. And I’ve tried not once, not twice, but three times to make a vegan version. I’ve mostly got the filling and the sauce down. But I can’t for the life of me get the cabbage as tender as my grandma does. And when you need a knife to eat a cabbage roll, it’s less than ideal.

Luckily, as far as stuffed foods go, bell peppers don’t have that same challenge. You can get them perfectly crisp-tender, and cut right through them with a fork. This recipe is like a samosa that’s wrapped in a luscious pepper instead of in fried dough! As for the butternut squash, well, it adds a velvety texture and a subtle sweetness without crowding out the flavor of the potato. I kind of have to put butternut squash in everything I make right now, because they’re starting to crowd us out of our apartment. See two of them looming ominously in the background of the pictures?

Samosa Stuffed Peppers - Yup, it's Vegan

We served these samosa stuffed peppers alongside collard greens that were braised with cumin seeds, onions, and coconut milk. Nothing fancy. But the peppers can certainly stand alone, too :). As always, tweak the spices to your liking.

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5 from 2 votes

Samosa Stuffed Peppers

The flavor of samosas, stuffed into bell peppers for a yummy autumn treat. Naturally vegan, gluten-free and sugar-free Indian-inspired recipe.
Course Main Course
Cuisine gluten-free, nut-free, oil-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian
Keyword samosa stuffed peppers
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 6 peppers
Calories 164kcal
Author Yup, it's Vegan

Ingredients

  • 6 large green bell peppers stem and seeds removed, peppers left whole
  • 1/2 butternut squash peeled and cubed
  • 5 yukon gold potatoes cubed (or other medium-size potatoes)
  • 1 green chili pepper diced
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp mustard powder (optional)
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • salt to taste
  • pomegranate seeds and more cilantro (optional) for serving
  • tamarind chutney (optional) for serving

Instructions

For prepping and cooking the peppers:

  • Bring about three inches of water to a boil in a saucepan, and put all of the peppers inside (it's OK if not all of them are touching the water). Keep the water at a boil, cover the saucepan, and let the peppers cook for 5-7 minutes or until crisp-tender.
  • Turn off the heat and remove the peppers with a slotted spoon (or VERY GENTLY with tongs), and set them somewhere to cool.

To prepare the samosa filling and bake the samosa stuffed peppers:

  • Put the cubed potatoes and squash into a saucepan and add enough tap water to cover. Bring to a boil and let continue boiling for 15-20 minutes or until potatoes and squash are both soft. Drain and add to a mixing bowl.
  • Preheat the oven to 350 Fahrenheit.
  • Add the rest of the ingredients except the garnishes to the mixing bowl (chopped chili peppers through salt), mashing the potatoes and squash slightly as you stir.. Taste for seasoning and adjust as needed. Use a spoon to gently scoop filling into the hollowed out, par-cooked peppers and line them up in a roasting pan.
  • Bake the peppers for about 15 minutes or until hot all of the way through. Serve topped with cilantro, pomegranate, and chutney if using.

Nutrition

Serving: 1stuffed pepper | Calories: 164kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Sodium: 7mg | Potassium: 958mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5050IU | Vitamin C: 254.9mg | Calcium: 30mg | Iron: 1.8mg

Samosa filling adapted from Vegan Richa’s Indian Kitchen.

Looking for more recipes with samosa flavors? Try these!

Amy’s Samosa Wraps (Copycat)

Samosa Soup

Filed Under: Autumn, Dinner Tagged With: gluten-free, grain-free, Indian-inspired, nut-free, oil-free, plant-strong, refined sugar-free, soy-free, sweetener-free, winter squash

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Comments

  1. Tue says

    June 17, 2020 at 06:52

    5 stars
    The recipe is still valid till date. Kudos to you guys.

    Reply
  2. themuffinmyth says

    November 18, 2013 at 09:58

    5 stars
    What a great idea to stuff a pepper with a samosa style filling! This is definitely something I’ll be trying out. Thanks so much for the recipe.

    Reply
    • Shannon Y-I-V says

      November 18, 2013 at 10:20

      Thank you! It was really tasty & I’m sure you could mix it up with other veggies you have around. 🙂

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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