New this month
Get the Allrecipes magazine

Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

 made it  |  0 reviews   |   photos
Patak's Canada

"Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce."
Added to shopping list. Go to shopping list.


45 m servings 474 cals
Original recipe yields 3 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. In a saucepan over medium, saute the onions and chickpeas until onions are translucent.
  3. At the same time, boil a pot of water big enough to submerge the peppers.
  4. Boil peppers for 5 minutes and then remove and turn upside down in order to drain.
  5. Once onion is cooked, add rice and Patak's Butter Chicken for Two.
  6. Saute for 5 minutes.
  7. Place peppers into a baking dish, fill with butter chicken mixture.
  8. Bake for 15 minutes.
  9. While baking, mix mint with yogurt and put aside.
  10. Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!

Nutrition Facts

Per Serving: 474 calories; 16.3 g fat; 68.6 g carbohydrates; 13.6 g protein; 15 mg cholesterol; 582 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0