Baked Bell Peppers with chickpea mash

By Marieanne

Ingredients

• 6 item(s), medium uncooked bell pepper(s), assorted colours
• 1 cup(s) uncooked onion(s), diced
• 3/4 tsp table salt, (3 ml) or to taste (divided)
• 1/2 tsp black pepper, (2 ml) or to taste (divided)
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 3 cup(s) fresh spinach, chopped
• 6 large egg(s)
• 6 tsp chives, or cilantro, minced
• 6 tsp harissa paste, mild or hot
• 3/4 cup(s) canned chickpeas
• 2 spray(s) olive oil cooking spray

Preparation

Step 1

Preheat oven to 220°C (425°F). Line a baking sheet with aluminum foil.

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 and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes.

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.

Remove peppers from oven. Reduce heat to 190°C (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.

Serving size: 1 stuffed pepper