Vegetarian Stuffed Poblano Peppers

5 from 1 vote

These Vegetarian Stuffed Poblano Peppers are filled with a spicy potato mixture, sauteed and then topped with a tangy tomato based gravy.

Prep Time30

Cook Time30

prepping potato filling30

Total Time1 30

Course: Main Course, Side Dish

Cuisine: Indian, Pakistani

Diet: Gluten Free, Vegan, Vegetarian

Keyword: aloo bhari mirchi, aloo stuffed chiliies, potato stuffed poblano peppers, stuffed poblano

Servings: people

Calories: 208kcal

Place the washed poblano peppers along with a quarter cup water in a saucepan with the lid on and cook on high
Once the small amount of water starts to boil, reduce the heat to low and let the peppers steam for 15 minutes
After 15 minutes, remove the peppers from the water and let them cool to room temperature
Next, create a slit in the middle, remove all the seeds and stuff the peppers with the prepped potato filling.
Using a clean spool of thread, tie the poblanos to seal the opening so they don't open up as you fry them.
Fry the peppers in the ½ cup preheated oil till the skin is lightly blistered.
Remove from the oil and as soon as they are cool enough, gently remove the thread
Place the fried peppers in a skillet with the tomato gravy and remaining ¼ cup of water
Cover and simmer on low for 15 minutes to finish the cooking and plate the peppers with a garnish of the cilantro

Boil, peel and mash the potatoes
Dry roast the chickpea flour till it smells slightly nutty
Mix the chickpea flour, all the dry spice powders, the lime juice, cumin seeds, dried pomegranate seeds and finely chopped green onions and cilantro with the potatoes and stuff inside the poblanos

Heat the avocado oil and saute the finely diced onions till they're a medium brown
Add the garlic paste and mustard seeds and saute for about 30 seconds
Add the roma tomatoes and all the spices and mix well
Add the water, cover and simmer till the tomatoes melt
Uncover, turn the flame on high and saute the mixture till you have a nice paste