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 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 2people
Author: Marinka
Ingredients
2bell peppers
1/3cuppearl couscous
1/2tablespoonolive oil
1/4onionchopped
1garlicminced
1zucchinichopped, skin on
4ouncescherry tomatoeshalved
2slicescooked hamchopped
1/2teaspooncumin
1/2teaspooncoriander
salt and pepper
2tablespoongrated cheesecheddar, Gouda cheese
5sprigsflat leaf parsleyfinely chopped
1-2wholeeggs
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.