VEGETARIAN BUTTER CHICKEN STUFFED PEPPERS WITH MINT YOGURT

Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt image

Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce.

Provided by Patak's Canada

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 3

Number Of Ingredients 7

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

Steps:

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!

Nutrition Facts : Calories 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, Sodium 581.9 mg, Sugar 7.1 g