Stuffed Bell Peppers Sunny Side Up
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!
chopped, skin on
salt and pepper
cheddar, Gouda cheese
flat leaf parsley
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.