We received three homegrown poblanos and loosely followed this creative recipe: https://www.acouplecooks.com/samosa-stuffed-poblano-peppers/ We halved the recipe amounts but still had ample filling for three petite poblanos and 1 small bell pepper.
We made significant modifications for our 1/2 recipe: first, for the potato, we used 5 small-medium yukons (about 3/4 lb), peeled, quartered, and boiled until fork tender (about 10 mins). Second, instead of the specific aromatics recommended in the recipe, we used: 1/2 tsp cumin seeds + 1/2 tsp black mustard seeds, which we sauteed in 1 Tbsp heated ghee (so our version is vegetarian, not vegan). Then for the next step, we used: 1 small minced shallot, 2 tsp microplaned ginger, 1 Thai bird’s eye chili (minced), 1/4 tsp turmeric, and 1/4 tsp sweet paprika. For the peas, we used 3/4 cup frozen. We added juice from 1/4 of a lemon. Finally, based on other stuffed vegetable dishes we make, we increased the oven temp to 400 (from 375). We baked with foil on for 10 mins, then removed foil and baked another 15 mins. (Oct. 2022)
Cooking Adventures 