Shakshuka-Style Stuffed Peppers / Taco Bowls
Keto Fitness Club
This is a lovely twist on our usual Shakshuka recipe.
Makes 2 portions.
With peppers, each portion with halloumi / grilling cheese contains: 456 Calories / 11.2g Carbs / 28.1g Protein / 32.4g Fat
With peppers, each portion with chorizo contains: 465 Calories / 11g Carbs / 27.4g Protein / 33.8g Fat
With 1 portion of Cheesy Wraps each, using halloumi / grilling cheese: 674 Calories / 9.7g Carbs / 45.8g Protein / 50g Fat
With 1 portion of Cheesy Wraps each, using chorizo: 683 Calories / 9.5g Carbs / 45.1g Protein / 44.5g Fat
4 Small Green Peppers (approx. 200-250g in total) or 2 portions of Cheesy Wraps (these can either be made into 2 large wraps or 4 smaller ones). In the recipe photo, we swapped the 4 green peppers for 2 large red peppers, cut in half vertically to give one pepper per portion.
50g Shallots or Leek, finely chopped
200g Tinned Tomatoes
1-2 Garlic Cloves, finely chopped
15ml Olive Oil
200g Courgette, diced
1 tsp Smoked Paprika
1/2 tsp Ground Cumin
1/4 tsp Chilli Flakes
4 Large Eggs
50g Manchego Cheese, grated
30g Chorizo (this can be replaced with 50g halloumi / grilling cheese)
Preheat the oven to 190°C.
If using peppers: Remove the tops of each pepper, remove the stalk and dice the remaining pepper to be used in the shakshuka mix.
If using Cheesy Wraps: Make 2 portions of the wraps (1 egg and 50g cheese per portion) as either 2 large wraps or 4 smaller ones as per the recipe. Once made, place these in oven-proof moulds / dishes and bake for around 10 minutes to make them slightly crispy. Set aside whilst you make the shakshuka.
Carefully trim the bottom of the pepper if needed and stand them in your oven dish ready to be filled.
Heat the olive oil in a pan over a gentle heat and add the shallots / leeks, garlic & chorizo/halloumi.
Cook gently to soften the shallots for 2-3 minutes, turn the heat up and then add the courgette and pepper. Fry for 3-5 minutes and then add the chopped tomatoes plus a little extra water - 30-50ml. Stir and bring to boil over a medium / high heat.
Once up to temperature, reduce the heat, add the spices and seasoning, stir and cover. Allow to cook for 10-15 minutes over a low heat.
Spoon some of the mix into each pepper / taco bowl leaving enough space to crack an egg in the top. Any remaining mix can be served on the side of the stuffed peppers / taco bowls.
Ensure the peppers are securely standing and bake for 10-15 minutes.
Remove from oven, crack an egg into each pepper / taco bowl (if you've made two larger wraps instead of 4 smaller ones, crack 2 eggs in), add the grated cheese and bake again for a further 10-15 minutes.