Vegetarian Butter Chicken Stuffed Peppers with Mint Yogurt

Ingredients

• 4 red bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 cup cooked chickpeas
• 1/4 cup tomato sauce
• 1/4 cup butter, melted
• 1/4 cup plain Greek yogurt
• 1 teaspoon freshly chopped mint
• 1/4 cup crumbled feta cheese

Directions

1. Preheat oven to 350°F.
2. Place bell pepper halves on a baking sheet lined with parchment paper.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add onion and garlic and cook until onion is softened, about 5 minutes.
5. Add cumin, coriander, garam masala, and chili powder and cook for 1 minute.
6. Add cooked chickpeas and tomato sauce and cook for another 5 minutes.
7. Remove from heat and stir in butter.
8. Spoon the mixture into the bell pepper halves.
9. Bake in preheated oven for 30 minutes.
10. In a small bowl, mix together yogurt, mint, and feta cheese.
11. Top the peppers with the yogurt mixture and bake for an additional 10 minutes.
12. Serve warm.

Interesting Facts

• This dish is a great way to use up leftover cooked chickpeas.
• The mint yogurt sauce is a great way to cool down the heat of the butter chicken filling.
• Feta cheese adds a nice salty flavor to this dish.