Samosa Stuffed Peppers Recipe | Vegetarian Times Skip to main content

Samosa Stuffed Peppers

The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.



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4 large red bell peppers, halved
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2 Tbs. vegetable oil
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1 large onion, chopped (2 cups)
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4 tsp. curry powder
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1 Tbs. garam masala
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2 tsp. grated fresh ginger
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1 cup basmati rice
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¼ cup red lentils, rinsed and drained
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½ tsp. salt
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1½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
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2 large carrots, finely diced (1 cup)
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1 cup green beans, coarsely chopped
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½ cup raisins or dried currants, optional
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½ cup unsalted peanuts or cashews, coarsely chopped


1. Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.

2. Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.

3. Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.

Nutrition Information: 

10 g
Total Fat: 
10 g
Saturated Fat: 
1 g
42 g
0 mg
241 mg
8 g
8 g
Serves 8

Comments on this Recipe

Looks good

This was delicious!! The recipe made enough stuffing for another two or three peppers. Maybe the ones I used were smaller than usual?

This was very good and easy to make. I cut the recipe in half, but still had enough filling to stuff another pepper.

This recipe makes a TON of stuffing! Which is good because it's delicious! I would even just eat a bowl of it without the peppers. It might be tasty to dice up the peppers and saute with the onion and serve as a stew/goulash type dish. Will definitely keep this one for the stuffing alone.

Stuffing tasted great, loved it. However, we found the stuffing very dry. I will make this again, but will play with recipe a little.

I used vegetable broth for the rice and added a little extra, added tumeric, and substituted peas for green beans. Very tasty.

I will make it tonight

I'm going to run with this idea and try stuffing different vegetables. I'll also try using a traditional potato and pea samosa stuffing inside vegetables.

Excellent recipe! Easy to prepare in advance. I fried panko crusted goat chese medallians and served them on top of the peppers. It was the perfect addition.

I felt like this was good, but it also seemed to take a while to prepare and cook. I'm not sure that it was worth it. This made enough stuffing for me to stuff 6 medium sized bell peppers.

Delicious! We loved it. I substituted frozen peas for the green beans.


This was delicious! Tasted just like a samosa, nice heat (though I was a *tad* liberal with the spices...). I used vegetable stock (instead of water) as someone else suggested. Skipped the raisins and I used frozen green peas instead of green beans, adding them at the very end with the cashews. I did the prep in the morning and then baked it in the evening for an easy dinner. I was only able to stuff each pepper w 1/2 c of the mix, but we will definitely eat the leftovers - even by itself. Yum!

This turned out quite bland for us, we were rather disappointed. Why, do you suppose?

Easy and tasty - my kind of recipe! It definitely made a lot. I probably could have stuffed another 4 peppers. I put the extra in a casserole and will serve it as a side dish tomorrow night. I will make this again with no hesitation.

I made this recipe. I followed the instructions as written. I thought the filling was a little bland and the pepper to filling ratio seemed off. I had way more left over filling then peppers


I substituted frozen edamame for the green beans and used 1/2 of the water with veggie bouillon and added a cup of cooked red quinoa at the end. The flavors were delicious but I only wish I had seasoned the peppers themselves so they could stand up to the filling.

I make these to put in my chef's creations case at work. They are a hit! I use frozen peas instead of green beans. Besides being gluten-free, they are Vegan! Feedback that I have received from my customers is that they taste good cold!

Love love love this dish.only one correction-I use less water- about 3 cups

Well... I cut back on water and upped the spices based on others comments. Now my rice is left very crunchy, and the spice is ridiculously overwhelming. It's probably best to follow the recipe before taking the commentary too seriously.