Baked Eggs in Stuffed Peppers with Butternut Squash Hash
User Reviews
4.2
-
Cuisine
American, Vegetarian
Baked Eggs in Stuffed Peppers with Butternut Squash Hash
Description
This recipe features halved bell peppers (red, orange, or yellow) lightly softened by microwaving with salted water. The butternut squash hash is prepared by sautéing diced squash with garlic, onion, and dried thyme, cooking it down with brandy until tender and caramelized. The squash mixture is folded together with ricotta and crumbled feta, lending a creamy, tangy richness. The peppers are arranged on a bed of marinara sauce in a baking dish, filled with the squash mixture, and topped with eggs cracked directly into the peppers. Baking softens the eggs until set, creating a meal with contrasting textures from the tender peppers, smooth egg yolks, and hearty squash filling. Seasoned simply with kosher salt and fresh black pepper, this dish combines savory, sweet, and tangy elements for a comforting breakfast or light dinner.
Ingredients
- 3 bell pepper red, orange or yellow, sweet variety
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic diced
- ½ cup onion chopped
- 1 pound butternut squash peeled, seeded and cut into a large dice, about 2 cups
- 1 teaspoon thyme dried leaves
- kosher salt
- ¼ cup brandy
- ½ cup ricotta cheese
- ¼ cup feta cheese crumbled
- 6 egg
- 2 cups marinara sauce prepared
- black pepper freshly ground
Instructions
- Preheat oven to 400 F°.
- Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
- Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
- Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
- Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
- Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
User Reviews
Overall Rating
4.2
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