Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt recipe

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Ingredients

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

Nutrition Info

474.1 calories
carbohydrate: 68.6 g
cholesterol: 15 mg
fat: 16.3 g
fiber: 7.8 g
protein: 13.6 g
saturatedFat: 7.6 g
servingSize: -
sodium: 581.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

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

  6. Saute for 5 minutes.

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

  8. Bake for 15 minutes.

  9. While baking, mix mint with yogurt and put aside.

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

Recipe Yield

3 servings

Recipe Note

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

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