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.