Vegetarian Butter Chicken Stuffed Peppers With Mint Yogurt

1. 1

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

2. 2

   In a saucepan over medium, saute the onions and chickpeas until onions are translucent.

3. 3

   At the same time, boil a pot of water big enough to submerge the peppers.

4. 4

   Boil peppers for 5 minutes and then remove and turn upside down in order to drain.

5. 5

   Once onion is cooked, add rice and Patak's Butter Chicken for Two.

6. 6

   Saute for 5 minutes.

7. 7

   Place peppers into a baking dish, fill with butter chicken mixture.

8. 8

   Bake for 15 minutes.

9. 9

   While baking, mix mint with yogurt and put aside.

10. 10

    Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!

* Per serving · 4 servings · Values may vary.

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