Vegetarian Butter Chicken Stuffed Peppers With Mint Yogurt

• 3 medium bell peppers, with top 1/5th removed, including stem and seeds
• 2 cups cooked rice
• 1 package Patak's Butter Chicken for Two
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 medium onion, minced
• 1 cup plain Greek yogurt
• 3 sprigs fresh mint, finely minced

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!

bell peppers, rice, chickpeas, onion, yogurt, mint

Taken from www.allrecipes.com/recipe/260177/vegetarian-butter-chicken-stuffed-peppers-with-mint-yogurt/ (may not work)