Baked bell peppers with chickpea mash, eggs, and harissa
0
Points®
Temps total: 1 h 5 min • Préparation: 25 min • Cuisson: 40 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Bell pepper
6 item(s), medium, assorted colours
Onion
1 cup(s), diced
Table salt
¾ tsp(s), (3 ml) or to taste (divided)
Black pepper
½ pinch(es), (2 ml) or to taste (divided)
Curry powder
½ tsp(s)
Garlic powder
½ tsp(s)
Ground cumin
¼ tsp(s)
Ground cinnamon
¼ tsp(s)
Fresh spinach
3 cup(s), chopped
Raw egg
6 large
Chives
6 tsp(s), or cilantro, minced
Harissa paste
6 tsp(s), mild or hot
Canned drained chickpeas
¾ cup(s)
Olive oil cooking spray
2 spray(s)
Instructions
1
Preheat oven to 220°C (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, 2 ml (1/2 tsp) salt and 1 ml (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 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.
5
Serving size: 1 stuffed pepper
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