Description
Shakshuka stuffed peppers are a flavorful and healthy dish, combining the classic shakshuka flavors of tomatoes and spices with the heartiness of stuffed bell peppers.
Ingredients
Scale
- 4 bell peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes
- 4 eggs
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add cumin, paprika, and cayenne pepper; stir for 1 minute.
- Stir in diced tomatoes and season with salt and pepper; let simmer for 5-7 minutes.
- Fill each bell pepper with the shakshuka mixture.
- Make a small well in the filling and crack an egg into each pepper.
- Place the peppers in a baking dish with a bit of water at the bottom.
- Bake for 25-30 minutes, or until the eggs are set.
- Garnish with parsley before serving.
Notes
- For a vegetarian option, simply omit any meat ingredients.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 186mg