Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt recipe
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Ingredients
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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
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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 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!