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Baked Eggs in Stuffed Peppers

Avatar photoby Updated: Jul 21, 2023

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Why is it that food seems more special when it’s served in its own edible vessel? Spaghetti tacos, cupcake ice cream cones, heirloom tomato salad in frico cups, and any fruity drink served in a pineapple. Okay, maybe it’s the umbrella that gives that piña colada an extra panache.

Which got me thinking about breakfast. But really, what else is new? Baked Eggs in Stuffed Sweet Peppers. That’s my new jam.

Baked Eggs in Stuffed Peppers with Sweet Potato Hash

While I love my breakfast stratas and French toasts — baked with bananas and chocolate chips, stuffed with Mascarpone cheese or baked in little cups with sausage — this go around calls for something a little more special.

Cue the special, edible vessel.

Baked Eggs Peppers | FoodieCrush.com

Baked Eggs Peppers | FoodieCrush.com

Sweet yellow, orange or red bell peppers are the cradle for a mix of sweet potato hash with thyme and a splash of brandy topped with cheese and nestled in a bed of marinara.

And lest us not forget the sunny side up egg. For as we all know the mantra of 2012: “Put an egg on it,” still bears true in 2013.

Baked Eggs Peppers | FoodieCrush.com

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.



4.24 from 21 votes

Baked Eggs in Stuffed Peppers with Butternut Squash Hash

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Ingredients 

  • 3 sweet bell peppers red, orange or yellow
  • 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 dried thyme leaves
  • Kosher salt
  • ¼ cup brandy
  • ½ cup Ricotta cheese
  • ¼ cup crumbled Feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce
  • Freshly ground black pepper

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.

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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Comments

    4.24 from 21 votes (20 ratings without comment)

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  2. Ma

    Please, please, do not recommend using plastic wrap to cover food when cooking in microwave. The plastic out-gasses chemicals that are harmful.

    Reply

  16. Michelle

    I wanted to know how long this took? My daughter is in love with red peppers and I want to make them for her but we are always short on time getting her off to school, swim lessons or ballet.

    Reply

  17. Amanda

    This recipe looks amazing. I have been on the hunt for some healthy meals that I can make at the beginning of the week and enjoy all week without cooking. Does this meal freeze at all or at least stay fresh in the fridge for the week? Thanks!

    Reply

  18. John

    Made this last night. Delicious! Added shredded old yellow cheddar to the squash mixture and a small, very small pinch of cayenne for a little bling. Cheers.

    Reply

  19. ossie

    Came across this recipe, and just had to make it. Just made this for my husband. Made it as an individual dish in an oval ramekin, so just one pepper and two eggs, and adjusted the other ingredients accordingly. Few changes, because that’s what I had on hand: used fresh thyme from the garden (upped the quantity), didn’t have ricotta so used a little sour cream, used white wine instead of brandy (fresh out…), and was too lazy to prepare marinara, so I diluted some chunky salsa and used that instead.
    My husband’s reaction? “How come you never made this before? This is the best egg dish I’ve ever had!”
    Thank you, thank you!

    Reply

  24. Emily

    I have never made stuffed peppers. My mom used to make them and I didn’t love the recipe so it turned me off. But now I think I could give them another try!

    Reply

    • Christine

      Try making tradition stuffed peppers in the microwave; it makes a big difference. I like a crunchier pepper but that is up to you. Or make them unstuffed, chopped peppers with the rice and tomato sauce and ground beef. I make unstuffed cabbage rolls and It is so much easier.

      Reply

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