🍗 Butter Chicken Stuffed Peppers 🌶️ (Ready in 45 Minutes!) | A Flavor-Packed Twist!
Thank you for reading this post, don’t forget to subscribe!Looking for a healthy, flavorful, and fun way to enjoy butter chicken? These Butter Chicken Stuffed Peppers are here to impress! Tender spiced chicken and creamy tomato sauce are stuffed into colorful bell peppers, baked to perfection, and topped with fresh cilantro. Perfect for meal prep, weeknight dinners, or entertaining, this dish is easy, nutritious, and totally delicious. Let’s get cooking!
Why You’ll Love This Recipe 💛
✅ Healthy & wholesome – low-carb and packed with veggies!
✅ Meal-prep friendly – make ahead for easy lunches or dinners! 🍱
✅ Kid-approved – mild, creamy, and fun to eat! 👨👩👧👦
✅ Gluten-free & dairy-free adaptable – suits most diets!
✅ Perfect for leftovers – use up that extra butter chicken!
Ingredients 🛒
(Serves 6)
For the Butter Chicken Filling
- 2 cups cooked butter chicken (use leftovers or follow this recipe)
- ½ cup plain Greek yogurt (or coconut cream for dairy-free)
- ¼ cup fresh cilantro, chopped
For the Stuffed Peppers
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked rice (or cauliflower rice for low-carb)
- ½ cup shredded mozzarella cheese (or dairy-free alternative)
- 1 tbsp olive oil
- Salt and pepper, to taste
Step-by-Step Instructions 📝
1️⃣ Prepare the Butter Chicken Filling
- If using leftover butter chicken, shred the chicken into bite-sized pieces.
- In a bowl, mix butter chicken, Greek yogurt, and cilantro. Set aside.
2️⃣ Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Brush the outside of the peppers with olive oil and sprinkle with salt and pepper.
3️⃣ Stuff the Peppers
- In each pepper, layer 1-2 tbsp cooked rice (or cauliflower rice) at the bottom.
- Fill the peppers with the butter chicken mixture.
- Top with shredded mozzarella cheese.
4️⃣ Bake the Peppers
- Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 mins.
- Remove the foil and bake for another 10-15 mins, or until the peppers are tender and the cheese is bubbly.
5️⃣ Garnish & Serve!
- Top with fresh cilantro and serve hot.
Nutrition Facts 🥗
(Per stuffed pepper)
- Calories: 220
- Protein: 18g
- Fat: 8g
- Carbs: 18g
- Fiber: 3g
- Sugar: 6g
Cook’s Notes 🌟
🔹 Extra flavor: Add 1 tsp kasuri methi (dried fenugreek leaves) to the butter chicken filling.
🔹 Spice it up: Add ½ tsp cayenne or chili flakes to the filling.
🔹 Vegetarian option: Use paneer or chickpeas instead of chicken.
🔹 Make it cheesy: Add a sprinkle of parmesan or cheddar before baking.
🔹 Freeze leftovers: Store in airtight containers for up to 3 months.
Serving Ideas 🍽️
- Classic Pairing: Serve with a side of cucumber raita or mint chutney.
- Low-carb option: Skip the rice and double up on cauliflower rice.
- Side Salad: Add a fresh green salad with lemon dressing.
- Party Platter: Pair with samosa bites and mango lassi.
Why Butter Chicken Stuffed Peppers? 🌶️
This recipe is the perfect way to enjoy butter chicken in a healthier, low-carb format! The creamy, spiced filling pairs beautifully with sweet, tender bell peppers, creating a dish that’s fun, flavorful, and easy to make. Plus, it’s versatile—swap in your favorite proteins, grains, or toppings to make it your own.
#ButterChickenStuffedPeppers on Instagram! 📸
Butter Chicken Stuffed Peppers Recipe, Healthy Indian Fusion Food, Low-Carb Dinner Ideas, Gluten-Free Stuffed Peppers, Meal Prep Recipes, Dairy-Free Butter Chicken
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👉 [Vegetable Korma Stuffed Zucchini]
👉 [Instant Pot Butter Chicken Nachos]
