Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt
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Description
Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce.
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
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!
Nutrition Facts
serving: 3 servings
calories: 474.1 kcal
carbohydrates: 68.6 g
protein: 13.6 g
saturated fat: 7.6 g
cholesterol: 15 mg
sodium: 581.9 mg
fiber: 7.8 g
sugar: 7.1 g
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