If you like samosas, you are going to love these stuffed peppers because the filling is very similar. What’s great about this recipe is you can cook the potatoes ahead of time and refrigerate them, then when you’re ready to eat you just stuff the peppers with the potato filling and bake them. These peppers make a perfect appetizer or side dish to go with Indian food!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- 4 potatoes (medium, peeled, chopped, boiled)
- 4 bell peppers (large)
- 1 cup onions (chopped)
- 2 teaspoons cumin seeds
- 3 tablespoons oil
- 1 cup green peas (frozen)
- 1 teaspoon chat masala
- 1/4 teaspoon turmeric powder
- 1-2 teaspoons dry mango powder
- 1/4 teaspoon garam masala
- Salt (to taste)
- Cilantro (chopped, for garnish)
Slice tops of peppers.
Cut core from inside of peppers and strip away any seeds.
Rinse in water and pat dry with kitchen towel. Set aside.
Preheat oven to 375 degrees F.
Mash or grate boiled potatoes. Set aside.
In broad pan, heat 3 tablespoons oil over medium heat, then add cumin seeds.
Once seeds start to crackle, add chopped onions and saute for 3-4 minutes.
Add peas, chat masala, turmeric powder, garam masala powder, amchoor powder, and salt to taste, mixing well to combine, and cook for 1 minute.
Add mashed potatoes and cook on medium heat for 5 minutes.
Turn off heat and let potato mixture cool completely.
Spoon potato mixture in hollow peppers.
Brush stuffed bell peppers with oil and arrange on baking pan.
Bake until peppers are tender (about 25-30 minutes).
Garnish with chopped cilantro and serve immediately.