Butter Chicken Stuffed Peppers



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Heat Level

Purple pepperGray pepperGray pepper

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Prep Time

20 min

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Cook Time

30 min

A simple twist on an Italian dish! Quick and easy to make and full of aromatic spices.

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  • 3 red peppers, halved lengthwise and seeded
  • 2 tbsp oil, divided
  • ¼ cup Patak’s® Butter Chicken Curry Spice Paste
  • 2 tbsp water
  • 2 cups cooked quinoa
  • ½ cup corn
  • ½ cup black beans
  • ⅓ cup green onions, sliced and divided
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese


  1. Preheat Grill to medium heat. Brush peppers with the oil. Set aside. 
  2. Stir Patak’s® Butter Chicken Curry Spice Paste with water. 
  3. Add the quinoa, corn, black beans, ¼ cup sliced green onions and garlic, and stir until well combined. Spoon evenly into pepper halves. 
  4. Place half of the stuffed peppers in a single layer along the centre of a large sheet of heavy-duty foil. 
  5. Bring foil together to create a tightly sealed packet. Repeat with the remaining peppers. 
  6. Cook on grill, covered, for 15 min. 
  7. Carefully open foil packets (steam will be released). 
  8. Sprinkle each pepper with cheese. 
  9. Return to grill, covered, for 10 to 15 min or until the filling is heated through, the cheese is melted and the peppers are tender. 
  10. Sprinkle with the remaining green onion.
Allergy icon Notes

To cook quinoa: Bring 1⅓ cups water to boil. Add 2/3 cup quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 min. Let stand, covered for 5 minutes. Makes 2 cups cooked quinoa.

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