Shakshuka Stuffed Peppers Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • ½ cup finely chopped yellow onion
  • 3 cloves minced garlic
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (14.5-ounce) can tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup crusty bread, cut into ½-inch cubes
  • 2 cups baby spinach
  • 4 large bell peppers
  • 4 eggs
  • ½ cup crumbled feta cheese
Directions
  1. Preheat the oven to 350 F.
  2. Heat the oil in a skillet over medium heat.
  3. Add the onion and garlic and cook until fragrant, about 2 minutes.
  4. Add the diced tomatoes, tomato sauce, and seasonings and stir to combine.
  5. Add the bread pieces and stir. Let simmer until the bread is soft and begins melting into the tomato sauce, about 5 minutes.
  6. Add the spinach and stir to wilt into the sauce.
  7. Slice the tops off of the peppers and remove all seeds from the inside. Place the peppers in a small oven-safe dish.
  8. Fill the peppers just under full with the tomato mixture.
  9. Add one egg to each pepper.
  10. Top with crumbled feta.
  11. Bake until the egg is cooked through, about 25 minutes.
  12. Remove from the oven and serve.