How to Make Shakshuka-Inspired Stuffed Peppers
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.
Step-By-Step Instructions:
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Preheat the oven to 375°F. Arrange bell pepper halves cut-side up in a baking dish.
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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.
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Pour in crushed tomatoes, season with salt and black pepper, and simmer for 5 minutes until slightly thickened.
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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.
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Cover the dish loosely with foil and bake for 20-25 minutes, or until the egg whites are set but yolks remain slightly runny.
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Remove from the oven, sprinkle with feta cheese and fresh parsley. Serve warm.
Nutrition facts
4 Servings
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Serving Size
1 stuffed pepper
- Amount per serving Calories 150
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 410mg 18%
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Total Carbohydrate
15g
5%
- Dietary Fiber 4g 14%
- Total Sugars 8g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 600mg 13%
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