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Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

Rated as 5 out of 5 Stars

"Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce."
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45 m servings 474
Original recipe yields 3 servings


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  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 68.6 13.6 15 582 Full nutrition

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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.