Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

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Mix in a little India


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Dynamic peppers become the vessel for this irresistible dinner which is riddled with chick peas and the Sauce butter chicken authentic.


  • 3-4 medium sized bell peppers, with top 1/5th removed, including stem and seeds
  • 2 cups cooked rice
  • 1 package Patak's Butter Chicken for Two
  • 1 can of chick peas, rinsed and drained
  • 1 medium onion, minced
  • 1 cup of plain greek yogurt
  • 3-4 sprigs of mint, finely minced


  1. Preheat the oven to 400 degrees
  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 Butter Chicken sauce
  6. Saute for five 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!