Stuffed Sweet Peppers with Chicken, Einkorn and Egg

These chicken-einkorn-egg stuffed mixed peppers are packed with flavour and add a burst of beautiful colour to your meal, not to mention a boost of Vitamin C. I used chicken mince because I happened to have some on hand, you can also use other ground meat (pork, beef or lamb) in the place of chicken. Don't like eggs or have egg allergy? No problem, just omit them entirely or sprinkle some cheese on the top of ground meat filling instead. The great thing about stuffed peppers is how well they take just about anything and make it tasty.

3 Mixed sweet bell peppers, halved, deseeded
2 tsp Olive oil
1 Shallot, finely chopped
1 Large garlic clove, crushed
2 tsp Finely grated lemon zest
1 tsp Cumin powder
1 tsp Cinnamon powder
200 g Chicken mince
100 g Einkorn, cooked
150 g Canned diced tomatoes
2 tbsp Walnuts, toasted and crushed
Salt and pepper
2 tbsp Fresh flat-leaf parsley, chopped
6 Eggs, small
Fresh herbs for garnishing
Balsami glaze, optional

Preheat oven to 200C/180C fan forced/400F. Line a large baking tray with baking paper. Place bell pepper halves on prepared tray and bake for 10 minutes.
Cook einkorn in a pot of salted simmering water until al dente, about 25 minutes. Drain and set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook chopped shallot, stirring, for 4 minutes or until softened. Add crushed garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add chicken mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked.
Add in einkorn, diced tomatoes and walnuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
Drain any liquid from bell peppers. Spoon filling into capsicums and make an indent in each half. Carefully crack an egg into indent and bake for 10-15 minutes or until eggs are cooked to your liking. Serve sprinkled with fresh herbs. Drizzle a bit of balsamic glaze over the egg if using.