Stuffed Pepper Baked Eggs

Go Bold With Butter

Springtime begs for brunch. It’s the perfect season to relish the bounty of fresh flavors with friends and a little kick back time on a warm weekend. Cooking for a crowd doesn’t have to be a last minute cooking affair. Prepping your main meal ahead of time and letting the oven do the work is the key to being a relaxed and enjoyable entertainer.

Colorful, sweet bell peppers are the mainstay of the show, but the flavor melds of butternut squash with thyme and sweet hint of brandy are what makes this meal memorable.

Baked Eggs in Stuffed Sweet Peppers

Makes 6 servings

Ingredients:

3 sweet bell peppers, red, orange or yellow
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1/2 cup onion, chopped
1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
1 teaspoon dried thyme leaves
Kosher salt
1/4 cup brandy
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
6 eggs
2 cups prepared marinara sauce
Freshly ground black pepper

Directions:

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 1/3 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 1/2 to 3/4 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.

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  1. emf465 said:

    We made the stuffed peppers for dinner last night. It was a labor of love. This recipe takes a lot of work, but is worth it if you have the time. We steamed the peppers instead of using the microwave. The butternut squash takes much, much longer to cook than the recipes states. We added one mild sausage and one hot sausage and used Romesco sauce instead of Marinara. Delicious! Kind of tasted like lasagna without the pasta.