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My review
Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt
Patak's Canada
"Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce."
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Ingredients
45 m servings 474Original recipe yields 3 servings
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Directions
{{model.addEditText}} Print- 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!
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4/12/2018
I'm made these cookies and they turned out lovely. I've also used the filling to fill chocolate cupcake or the center of a cake it also makes a great frosting yummy.