These Mexican-inspired stuffed peppers are perfect for your next breakfast or brunch endeavor. With 16 grams of protein in each serving, these peppers are sure to leave you feeling full and satisfied.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. 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.

Nutrition Facts

298 calories; protein 16.2g; carbohydrates 35.9g; dietary fiber 6.5g; sugars 5.9g; fat 10g; saturated fat 4.2g; cholesterol 199.5mg; vitamin a iu 3532.7IU; vitamin c 120.1mg; folate 79mcg; calcium 164.3mg; iron 3.2mg; magnesium 50.6mg; potassium 682mg; sodium 538mg.

Reviews (1)

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Rating: 2 stars
Tried this recipe for the first time and it's a lot more involved than expected and getting the eggs to stay in the 'indentations' is near impossible. No mention is made of how much water to use or if it should have been cold or boiled water. The 30 15 mins the peppers were in the oven still left them a bit crunchy. I would recommend par boiling the peppers before hand to make them a little more compliant and consider poached eggs done seperately (I ended up with a couple of poached eggs as they slipped off the peppers). Read More