Butter Chicken Stuffed Peppers




20 min


30 min

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


  • 3 red peppers, halved lengthwise and seeded
  • 2 tbsp oil, divided
  • ¼ cup Patak’s® Butter Chicken Spice Paste
  • 2 tbsp water
  • 2 cups cooked quinoa
  • ½ cup canned corn
  • ½ cup canned 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 half the oil. Set aside.
  2. Stir Patak’s® Butter Chicken Spice Paste with water.
  3. Stir quinoa with curry mixture, corn, black beans, ¼ cup sliced green onions and garlic until well combined. Spoon evenly into pepper halves.
  4. Place half the stuffed peppers in a single layer in centre of a large sheet of heavy duty foil.
  5. Bring foil together to create a tightly sealed packet. Repeat with remaining peppers.
  6. Place on grill, cook covered, for 15 min.
  7. Carefully open foil packets (steam will be released) to expose peppers.
  8. Sprinkle each pepper with cheese.
  9. Continue to grill, covered, for 10-15 minutes or until filling is heated through, cheese is melted and peppers are tender.
  10. Sprinkle with remaining green onion.


To cook quinoa: Bring 1⅓ cups water to boil. Add ⅔ cup quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Let stand, covered for 5 minutes. Makes 2 cups cooked quinoa.

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