These shakshuka-inspired stuffed peppers combine smoky spices, rich tomato sauce, and baked eggs for a comforting, Mediterranean-style meal. Baked right inside bell peppers, this dish offers fiber, protein, and a pop of flavor without relying on bread or grains. With balanced ingredients and no added sugar, it's a smart and satisfying option for people managing diabetes. This is a low carb and vegetarian recipe.
Preheat the oven to 375°F. Arrange bell pepper halves cut-side up in a baking dish.
Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, paprika, coriander, and red pepper flakes, cooking for 30 seconds until fragrant.
Pour in crushed tomatoes, season with salt and black pepper, and simmer for 5 minutes until slightly thickened.
Spoon the tomato mixture evenly into each pepper half. Create a small well in the center of each and carefully crack an egg into each well.
Cover the dish loosely with foil and bake for 20-25 minutes, or until the egg whites are set but yolks remain slightly runny.
Remove from the oven, sprinkle with feta cheese and fresh parsley. Serve warm.
4 Servings
Reviews & Ratings