Photo of Baked bell peppers with chickpea mash, eggs, and harissa by WW

Baked bell peppers with chickpea mash, eggs, and harissa

Points® value
Total Time
1 hr 5 min
25 min
40 min
Harissa is a spicy condiment commonly found in North African cuisine that can range from mild to fiery hot. Look for one that meets your spice threshold.


Bell pepper

6 item(s), medium, assorted colours


1 cup(s), diced

Table salt

¾ tsp(s), (3 ml) or to taste (divided)

Black pepper

½ pinch(es), (2 ml) or to taste (divided)

Curry powder

½ tsp(s)

Garlic powder

½ tsp(s)

Ground cumin

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Fresh spinach

3 cup(s), chopped

Raw egg

6 large


6 tsp(s), or cilantro, minced

Harissa paste

6 tsp(s), mild or hot

Canned drained chickpeas

¾ cup(s)

Olive oil cooking spray

2 spray(s)


  1. Preheat oven to 220°C (425°F). Line a baking sheet with aluminum foil (or coat pan with cooking spray).
  2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes.
  3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 2 ml (1/2 tsp) salt and 1 ml (1/4 tsp) black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat.
  4. Remove peppers from oven. Reduce heat to 190°C (375°F). Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top.
  5. Serving size: 1 stuffed pepper