The flavor of samosas, stuffed into bell peppers for a yummy autumn treat. Naturally vegan, gluten-free and sugar-free Indian-inspired recipe.
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.
Bake the peppers for about 15 minutes or until hot all of the way through. Serve topped with cilantro, pomegranate, and chutney if using.
Samosa Stuffed Peppers originally printed from https://yupitsvegan.com/autumns-bounty-butternut-potato-masala-stuffed-peppers/ November 17, 2013