Say hello to a new twist on comfort food with these Butter Chicken Stuffed Capsicums—vegan-friendly and absolutely delicious!

Packed with protein-rich tofu and quinoa, these vibrant capsicums are stuffed with a hearty filling and smothered in Ozganics’ creamy, dairy-free Butter Chicken Sauce.

This dish offers all the bold, comforting flavors you love, but with a plant-based, gluten-free spin that’s perfect for anyone. It’s rich, wholesome, and satisfying, making it the perfect dinner for cozy nights or when you want to impress with something unique and healthy!

Don't forget, this delicious recipe can be swapped out for any of Ozganics Curry Sauces so make sure you try it with Rogan Josh and Tikka Masala!

Ingredients

• 1 jar Ozganics Butter Chicken Curry Sauce
• 500g firm tofu, crumbled
• 4 large capsicums, tops off and seeds removed
• 1 cup baby spinach

• 1 cup quinoa, cooked
• 1 onion, diced
• 1 tbsp olive oil

Method

1. Preheat oven to 180°C and heat olive oil in a large pan over medium heat.

2. Add onion and cook until translucent, about 3 minutes.

3. Add crumbled tofu and cook for about 5 minutes until slightly browned.

4. Pour in the Ozganics Butter Chicken Simmer Sauce and mix well.

5. Stir in quinoa and baby spinach, cooking until spinach is wilted, about 3 min.

6. Stuff the capsicums with the mixture and place them in a baking dish.

7. Bake for 15 minutes until capsicums are tender.