Stuffed Peppers Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with foil. Using a small sharp knife, make a lengthwise slit in each poblano from stem to tip and remove seeds and membranes, keeping the pepper mostly intact. Brush each pepper lightly with 1 tablespoon oil and season inside and out with 1 teaspoon salt. Place peppers cut-side up on the baking sheet and roast 12–15 minutes until blistered and slightly softened but still holding shape. Remove and set aside to cool slightly.

Place diced potatoes in a pot of salted water. Bring to a boil and simmer until tender but not falling apart, about 8–10 minutes. Drain and set aside to steam-dry for 2–3 minutes, then roughly mash—leave some texture (small chunks are desirable).

While potatoes cook, heat 2 tablespoons oil in a large skillet over medium heat. Add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds; fry until they begin to crackle, about 30 seconds.

Add the finely chopped onion; sauté until translucent and beginning to brown, 5–7 minutes. Stir in grated ginger, minced garlic and chopped green chilies; cook 1–2 minutes until fragrant.

Add turmeric, ground coriander, ground cumin and garam masala; toast the spices 30–45 seconds. Add the mashed potatoes and frozen peas (if using). Stir thoroughly to coat potatoes with the spice-onion mixture and cook 3–4 minutes to marry flavors.

Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon amchur or lemon juice. Fold in 1/4 cup chopped cilantro. Taste and adjust salt, pepper or acidity. Remove from heat and let cool slightly before stuffing.

In a small saucepan or skillet, heat 1 tablespoon oil over medium heat. Add 1/2 chopped onion and sauté until soft, 3–4 minutes. Add 1 clove minced garlic and 1/2 tablespoon minced ginger; cook 30–45 seconds until fragrant.

Add 2 cups chopped tomatoes, 1/2 teaspoon ground coriander, 1/2 teaspoon chili powder (or paprika), 1/4 teaspoon sugar and 1/2 teaspoon salt. Simmer over medium-low heat until tomatoes break down and sauce thickens slightly, 8–10 minutes.

Stir in 2 tablespoons chopped cilantro, taste and adjust seasoning. Keep warm until assembly.

Combine 1/2 cup tahini, 1/4 cup yogurt (or water for vegan), 1/2 cup cilantro, 1/4 cup parsley, 3 tablespoons lemon juice, 1 garlic clove, 2 tablespoons olive oil, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor. Blend until smooth, adding more water (1 tablespoon at a time) to reach a pourable but slightly thick sauce consistency. Taste and adjust lemon or salt as needed.

Reduce oven temperature to 400°F (200°C). Arrange roasted poblano shells on the baking sheet cut-side up.

Fill each pepper generously with the warm potato samosa filling, pressing lightly to compact but not overstuff. Spoon about 2–3 tablespoons of tomato masala over each stuffed pepper.

Return the stuffed peppers to the oven and bake 8–10 minutes to heat through and meld flavors. Remove from oven.

Drizzle each pepper with 1–2 tablespoons green tahini sauce. Sprinkle with 2 tablespoons crushed peanuts or sesame seeds and scatter fresh cilantro leaves. Serve with lime wedges on the side.