Preheat oven to 425F
Slice lengthwise peppers to make a boat leaving stem intact. Remove ribs & seeds, bake for 15 mins.
Dice pepper pieces removed and cook with onion, s&p until tender. Add spices and stir, add spinach and chickpeas (slightly smashing) and remove from heat when wilted. Remove peppers from oven and change temp to 375F. Fill peppers with chickpea mixture, crack one egg in each and sprinkle with s&p. Bake for 20 mins or until whites are set. Sprinkle with chives & add hot sauce.
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|Serving Size: 1 Serving (1387g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 377 (30%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 1269mg||390 %|
|Sodium 589.7mg||20 %|
|Potassium 3838mg||101 %|
|Total Carbohydrate 153.3g||45 %|
|Dietary Fiber 46g||184 %|
|Sugars, other 107.3g|
|Protein 80.5g||115 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1259
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