Egg & Rice Baked Peppers

Leftover rice, samp or other small grains can be used as a filling for this recipe.

Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 2 large peppers, halved and deseeded
  • 15ml (1tbsp) olive oil
  • 500ml (2 cups) cooked rice
  • 4 eggs
  • 1 x 400g can spicy tomato onion mix or Shebo
  • Fresh chopped herbs, to garnish


  1. 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.
  2. 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.
  3. Using the back of a spoon make an indentation in the rice and crack an egg into each indentation. Spoon tomato onion mix around the peppers.
  4. Bake uncovered until the eggs are cooked to your liking and the sauce is heated through, about 5-8 minutes. Serve immediately.