Go Back
–+ servings
Stuffed Bell Peppers Sunny Side Up
Print Recipe
No ratings yet

Stuffed Bell Peppers Sunny Side Up

Author: Marinka
Oh mighty Sun, this one is for you! These bell peppers are stuffed with a flavorful mix of vegetables and couscous and topped with a fried egg, sunny side up. It is time to show your sunny face!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Pin Recipe Facebook
Servings: 2 people

Ingredients

  • 2 bell peppers
  • 1/3 cup pearl couscous
  • 1/2 tablespoon olive oil
  • 1/4 onion chopped
  • 1 garlic minced
  • 1 zucchini chopped, skin on
  • 4 ounces cherry tomatoes halved
  • 2 slices cooked ham chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt and pepper
  • 2 tablespoon grated cheese cheddar, Gouda cheese
  • 5 sprigs flat leaf parsley finely chopped
  • 1-2 whole eggs

Instructions

  • Preheat an over to 400 degrees F.
  • Cut the bell peppers in half, from top to bottom, and discard the seeds. Place the pepper halves on a baking sheet, cut side up and bake them for approx. 15 minutes.
  • Cut the onion, zucchini (leave skin on) and ham in small cubes and cut the cherry tomatoes in half.
  • In the meantime, cook the couscous according to the directions on the packaging. Once cook, drain couscous.
  • Heat the olive oil in a skillet and add the onion, garlic and zucchini and cook over medium heat, until softened and slightly brown; approx. 5 minutes.
  • Add the ham, cherry tomatoes and cook for 1-2 minutes, until well-combined. Add cumin, coriander, salt, pepper, grated cheese and mix again.
  • Add the couscous and chopped parsley, mix and fill the bell peppers halves with the vegetable-couscous-mix.
  • Place baking sheet back into the oven and cook for another 5-10 minutes. Peppers will soften a little and filling will be steaming hot.
  • Just before the end of the cooking time, bake eggs, sunny side up. Just before serving, transfer egg on top of bell pepper halves.

Nutrition

Calories: 289kcal | Carbohydrates: 36g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Sodium: 401mg | Fiber: 5g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram