Nutrition per serving may change if servings are adjusted.
1 extra-large red or green sweet pepper
⅔ cup cooked brown rice
½ cup canned reduced-sodium black beans, rinsed and drained
½ cup seeded and chopped tomato
¼ cup shredded Mexican cheese blend or cheddar cheese (1 ounce)
½ teaspoon salt-free southwest chipotle or fiesta lime seasoning
¼ teaspoon salt
½ cup water
Snipped fresh cilantro (optional)
Preheat oven to 350°F. Halve sweet pepper lengthwise; remove seeds and membranes.
For filling, in a small bowl combine rice, beans, tomato, 2 tablespoons of cheese, the southwest seasoning and salt. Divide filling between pepper halves. Using the back of a spoon, make an indentation in filling. Place in a 2-quart square baking dish. Pour the water into dish around pepper halves.
Bake, covered, 30 minutes. Remove from oven. Break an egg into a custard cup and slip into indentation in filling. Repeat with the remaining egg. Bake, covered, 15 minutes more or until egg whites are completely set or to desired doneness. Sprinkle with remaining 2 tablespoons cheese and, if desired, cilantro.