Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 474 Calories

Ingredients

• 2 cups cooked rice
• 1 medium onion, minced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup plain Greek yogurt
• 3 medium bell peppers, with top 1/5th removed, including stem and seeds
• 1 package Patak's Butter Chicken for Two
• 3 sprigs fresh mint, finely minced

Recipe Instructions

Step 1

Bake for 15 minutes.

Step 2

Preheat the oven to 400 degrees F (204 degrees C).

Step 3

In a saucepan over medium, saute the onions and chickpeas until onions are translucent.

Step 4

At the same time, boil a pot of water big enough to submerge the peppers.

Step 5

Boil peppers for 5 minutes and then remove and turn upside down in order to drain.

Step 6

Once onion is cooked, add rice and Patak's Butter Chicken for Two.

Step 7

Saute for 5 minutes.

Step 8

Place peppers into a baking dish, fill with butter chicken mixture.

Step 9

While baking, mix mint with yogurt and put aside.

Step 10

Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!