Serve with freshly cooked rice, flatbreads or naan bread.
Vegetarian Butter Chicken Stuffed Peppers With Mint Yogurt
Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat.
Recipe Summary 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 | Rice Recipes For Dinner Vegetarian Indian
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
Directions
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!
Info | Rice Recipes For Dinner Vegetarian Indian
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
3
Yield:
3 servings
TAG : Vegetarian Butter Chicken Stuffed Peppers With Mint Yogurt
