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Breakfast Stuffed Peppers

Colorful, protein-packed breakfast stuffed peppers provide a nutritious and satisfying meal option, perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 pieces bell peppers (red, orange, or yellow) Colorful base, rich in vitamins.
  • 2 tablespoons butter Adds richness and flavor.
  • 1 tablespoon olive oil Healthy fat for sautéing.
  • 2 cloves garlic, diced Essential for flavor.
  • 1/2 cup chopped onion Sweetness and depth.
  • 1 pound butternut squash, peeled, seeded, and cut into a large dice Provides texture and nutrients.
  • 1 teaspoon dried thyme Herbal note that complements squash.
  • kosher salt to taste Enhances all flavors.
  • 1/4 cup brandy Adds complexity; can substitute with vegetable broth.
  • 1/2 cup ricotta cheese Creamy base full of protein.
  • 1/4 cup crumbled feta cheese Tangy flavor boost.
  • 6 pieces eggs Overall protein source for a hearty breakfast.
  • 2 cups marinara sauce Base for baking and serving.
  • freshly ground black pepper to taste Finishing touch for spice.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the peppers in half and remove the ribs and seeds. Place them cut side up in a shallow microwave-safe bowl. Add 1/3 cup of water, sprinkle with kosher salt, cover with plastic wrap, and microwave on high for 5 minutes.
Cooking
  1. Heat a large skillet over medium-high heat. Melt the butter and olive oil, then add the garlic, sautéing for about 1 minute until fragrant.
  2. Add the chopped onion and cook for 2-3 minutes until translucent.
  3. Add the butternut squash, thyme, and salt to the skillet, cooking for another 5 minutes until softened.
  4. Carefully add the brandy and cook for an additional 4-5 minutes until it has reduced.
  5. Stir in the ricotta and feta cheese, taste for seasoning, and adjust with salt if necessary.
  6. Pour marinara sauce into the bottom of a baking dish. Fill each pepper with the squash mixture, packing it in well.
  7. Bake uncovered for 10 minutes, then carefully break an egg into each filled pepper.
  8. Season with freshly ground black pepper and return to the oven, baking for an additional 10-12 minutes until egg whites are set but yolks remain slightly runny.

Notes

Serve them warm with mixed greens or fruit salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.