Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt | Tasty Recipes

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Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

"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

Instructions :

Prep : 15M	Cook : 3M	Ready in : 45M

• 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!

Notes :

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