Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa

3 SmartPoints. Harissa is a spicy condiment commonly found in North African cuisine that can range from mild to fiery hot. Look for one that meets your spice threshold.
Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa
Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    item(s) uncooked bell pepper(s), assorted colors

  • 2

    spray(s) cooking spray

  • 1

    medium uncooked onion(s), diced

  • 3

    ⁄4 tsp table salt, or to taste (divided)

  • 1

    ⁄2 tsp black pepper, or to taste (divided)

  • 1

    ⁄2 tsp ground turmeric

  • 1

    ⁄2 tsp garlic powder

  • 1

    ⁄4 tsp ground cumin

  • 1

    ⁄4 tsp ground cinnamon

  • 3

    cup(s) fresh baby spinach, chopped

  • 3

    ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork

  • 6

    large egg(s)

  • 6

    tsp chives, or cilantro, minced

  • 6

    Tbsp harissa paste, mild or hot

Directions

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper

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