Peanut Masala Stuffed Poblano

Stuffed Poblano Peppers

Curry-Stuffed Poblano Peppers are my easy take on the stuffed capsicum that I grew up eating in India. The green bell peppers there carry a bit more heat and intensity than their American counterparts. That said, I’ve found this recipe works best when made with Poblano peppers or smaller, firmer green bell peppers. However, you can try this with any of your favorite peppers. The curry stuffing traditionally is made with frying onions, peanuts sesame seeds and other spices.  I’ve created a shortcut version that’s just as satisfying, with fewer steps and pantry-friendly ingredients.

Ingredients

• 4 medium poblano peppers
• ½ cup fried onions (homemade or store-bought)
• ½ cup crunchy peanut butter
• 1 tsp everything but the bagel seasoning
• 1 tsp garam masala
• 1 tsp chili powder (adjust per your spice tolerance)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ½ cup chopped cilantro
• 1 tsp tomato paste 
• 1 tbsp jaggery or brown sugar
• Salt, to taste

Method

1. Mix all the stuffing ingredients in a bowl until well combined. If the mixture feels too dry, add a splash of water to help it come together smoothly.
2. Slit the poblano peppers lengthwise and remove the seeds.
3. Stuff each pepper with the mixture and place them in an oven-safe pan, like a cast iron skillet.
4. Drizzle with olive oil, cover with aluminum foil, and bake at 325°F for about 1 hour—until the peppers are soft and cooked through.

Additional Variations and Tips

• Most spices can be found at any Indian grocery store or online marketplaces such as Amazon, or Walmart.
• You can try making these mini bell peppers for a prettier presentation.

Suggested Accompaniments

Serve with your choice of whole wheat or gluten free rotis alongside a simple cucumber raita—chopped red onions and cucumbers mixed in creamy yogurt.

🍮 Dessert Suggestion

An easy dessert is Vanilla Ice-cream with seasonal fruits such as peaches, mangoes or berries.

I recommend Strauss Vanilla, which is made with organic ingredients and no preservatives.

Feel free to share your thoughts if you’ve tried this recipe. What kind of peppers did you use?

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