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 caloriescarbohydrate: 68.6 gcholesterol: 15 mgfat: 16.3 gfiber: 7.8 gprotein: 13.6 gsaturatedFat: 7.6 gservingSize: -sodium: 581.9 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt
Directions
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Preheat the oven to 400 degrees F (204 degrees C).
In a saucepan over medium, saute the onions and chickpeas until onions are translucent.
At the same time, boil a pot of water big enough to submerge the peppers.
Boil peppers for 5 minutes and then remove and turn upside down in order to drain.
Once onion is cooked, add rice and Patak's Butter Chicken for Two.
Saute for 5 minutes.
Place peppers into a baking dish, fill with butter chicken mixture.
Bake for 15 minutes.
While baking, mix mint with yogurt and put aside.
Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!