Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (204 degrees C).

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  • 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!

Nutrition Facts

474 calories; protein 13.6g; carbohydrates 68.6g; fat 16.3g; cholesterol 15mg; sodium 581.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2018
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. Read More
(1)
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