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Easy Stuffed Mexican
Eggy Peppers
Easy Stuffed Mexican Eggy Peppers.jpeg


Preheat the oven to 200C, 400F, Gas Mark 6

Carefully cut the tops off each pepper.  Gently remove the seeds and discard them.

In a clean bowl add the rice and gently fluff up with a fork.  Add the Taco Mixed beans and the water and mix until evenly combined. 

Divide the mixture between the four peppers.

Place the peppers into a shallow oven proof dish that will allow them to stay upright when cooking.

Using a teaspoon make a small well in the middle of the rice mixture in each pepper.  Carefully crack an egg and gently slide it into the well taking care not to break the yolk.  Repeat with the remaining eggs and peppers.

Place the tops of the peppers back on the filled pepper bases and cook in the oven for 25-35 minutes until cooked through. Serve straight away.

TIP: Perfect as a lunch with a green salad or with sausages for a main meal

Serves 4
Prep time: 10 minutes
Cooking time: 35 minutes


Per portion

Calories: 310

Fat: 8.3g

Saturates: 2.3g

Carbs: 39.3g

 of which sugars: 12.1g

Fibre: 10.4g

Protein: 16g

Salt: 3.2g


• 4 red peppers

• 1 x 395g can Taco Mixed Beans in spicy sauce

• 4 medium eggs

• 1 250g packet Mexican Style Microwaveable Rice

• 3 tbsp’s water

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