North Indian Stuffed Peppers | Plant-Based Recipes

Ingredients

• 1 yellow onion, peeled and diced
• 4 garlic cloves, peeled and minced
• 1 tbsp garam masala
• 3 dried bird's eye chiles, crushed (divided)
• 1 carrot, peeled and diced
• 1 russet potato, peeled and diced
• 1/2 cup mung beans, rinsed and sorted
• 2 yellow bell peppers, halved lengthwise and deseeded
• 1 lime, zested and juiced
• 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
• 1 mango, diced and peeled
• 0.25 oz mint, leaves minced
• 2 tbsp + 1 tsp vegetable oil*
• Salt*
• Pepper*
• *Not included
• Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
• For full ingredient list, see Nutrition.
• ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~