STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE

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

Provided by dtrumble

Number Of Ingredients 14

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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

Steps:

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