Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

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!