Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

by Elmer Alexander 2 years ago
5 (1)
30 minutes
474.1 kcal
68.6 g carbs
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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. 1. Preheat the oven to 400 degrees F (204 degrees C).
  2. 2. In a saucepan over medium, saute the onions and chickpeas until onions are translucent.
  3. 3. At the same time, boil a pot of water big enough to submerge the peppers.
  4. 4. Boil peppers for 5 minutes and then remove and turn upside down in order to drain.
  5. 5. Once onion is cooked, add rice and Patak's Butter Chicken for Two.
  6. 6. Saute for 5 minutes.
  7. 7. Place peppers into a baking dish, fill with butter chicken mixture.
  8. 8. Bake for 15 minutes.
  9. 9. While baking, mix mint with yogurt and put aside.
  10. 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