Egg & Rice Baked Peppers
The perfect easy brunch idea!
PREP TIME 10 minutes | COOK TIME 30 minutes | SERVES 4
INGREDIENTS
- 2 large peppers, halved and deseeded
- 15 ml olive oil
- 500 ml cooked rice
- 4 eggs
- 1 x 400 g can spicy tomato onion mix
- fresh chopped herbs, to garnish
METHOD
PREHEAT oven to 180°C. Place the pepper halves in a casserole dish and drizzle with olive oil. Spoon the cooked rice into the pepper halves.
POUR 125ml water into the bottom of the pan, cover with foil and bake in preheated oven until the peppers are soft and the rice is heated through, about 15-20 minutes.
USING the back of a spoon make an indentation into the rice and crack an egg into each indentation. Spoon tomato onion mix around the peppers.
BAKE uncovered until the eggs are cooked to your liking and the sauce is heated through, about 5-8 minutes. Serve immediately.
FOOD TEAM TIP: Leftover rice, samp or other small grains can be used as a filling in this recipe.
Egg & Rice Baked Peppers
Ingredients
- 2 large peppers, halved and deseeded
- 15 ml olive oil
- 500 ml cooked rice
- 4 eggs
- 1 x 400 g can spicy tomato onion mix
- fresh chopped herbs, to garnish
Instructions
Preheat oven to 180°C. Place the pepper halves in a casserole dish and drizzle with olive oil. Spoon the cooked rice into the pepper halves.
Pour 125ml (½ cup) water into the bottom of the pan, cover with foil and bake in preheated oven until the peppers are soft and the rice is heated through, about 15-20 minutes.
Using the back of a spoon make an indentation into the rice and crack an egg into each indentation. Spoon tomato onion mix around the peppers.
Bake uncovered until the eggs are cooked to your liking and the sauce is heated through, about 5-8 minutes. Serve immediately.
Enjoyed these egg & rice baked peppers? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Puffed Pancake with Proscuitto & Turmeric Eggs
Feature image: Are Media
