Credit: Weight Watchers
Baked Bell Peppers with Chickpea Mash, Eggs and Harissa
Ingredients
- 6 medium bell peppers uncooked, assorted colors
- 2 sprays cooking spray
- 1 medium onion uncooked, diced
- ¾ tbsp salt to taste – divided
- ½ tsp black pepper to taste – divided
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- 3 cups canned chickpeas rinsed, drained, mashed slightly with a fork
- 6 large eggs
- 6 tsp chives or cilantro, minced
- 6 tbsp harissa paste mild or hot
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray).
- 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.
- 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 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.
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