- 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
- 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!
04/25/2018
recipepes.com
Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt, recipe
PT15M
PT1H
5
455 calories
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