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
salt
1/4 cup brandy (optional)
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
6 eggs
2 cups prepared marinara sauce
black pepper
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
salt
1/4 cup brandy (optional)
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
6 eggs
2 cups prepared marinara sauce
black pepper
STEPS
- 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 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, salt and cook for another 5 minutes.
- Remove from heat. Add brandy if desired. 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.
- Add Ricotta and Feta cheese. 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.
TIPS
- Modifications: can remove the brandy. And substitute ricotta & feta for mozzarella as it is more affordable and lower in saturated fat.
RECIPE ADAPTED FROM
https://www.foodiecrush.com/baked-eggs-in-stuffed-peppers/
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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