Sweet bell peppers are stuffed with a savory butternut squash hash and topped with an egg. This is a filling, low-carb breakfast that’s great for meal prep or weekend brunches.
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“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.” -John, FoodieCrush reader
This Is the Ultimate Savory Breakfast Recipe
Why is it that food seems more special when it’s served in its own edible vessel? Stuffed zucchini boats, orange chicken lettuce wraps, sausage stuffed acorn squash — it got me thinking about how few breakfast dishes are served in their own edible arrangement.
Enter: these egg stuffed peppers that are perfect for breakfast or brunch.
Sweet yellow, orange, or red bell peppers are the cradle for a mix of butternut squash hash with thyme and a splash of brandy topped with cheese and nestled in a bed of marinara.
This recipe makes 6 generous servings, making it the perfect meal prep breakfast for anyone looking for a low-carb yet totally satisfying way to start the day.
Enjoy!
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Bell peppers — Stick to sweet red, yellow, or orange peppers and avoid using grassy green peppers for this recipe.
- Butternut squash — You can purchase pre-cubed squash in the produce section to save time, otherwise you’ll need about 1 pound. You can swap the squash with sweet potato, if desired.
- Garlic and onion — Give the butternut hash so much flavor.
- Brandy — Adds a layer of complex, caramelized flavor. We’re using just ¼ cup and the alcohol cooks off in the skillet, but if you don’t have brandy you can replace it with vegetable stock.
- Cheese — Feta adds saltiness and ricotta makes the filling super creamy.
- Eggs — You’ll be adding 1 egg per pepper.
- Marinara sauce — If you have homemade marinara on hand, amazing! Otherwise use your favorite store brand to save time.
How to Make Breakfast Peppers Stuffed with Eggs
- Prep the peppers. I like to cut mine in half lengthwise and leave the stems on for a pretty presentation. Remove the seeds and ribs, then place in a bowl with a little water, cover with plastic wrap, and nuke in the microwave for a few seconds to soften.
- Make the butternut squash hash. Cooking the squash first in a skillet reduces the bake time and ensures that every bite of your breakfast stuffed peppers is perfectly cooked.
- Assemble the peppers. Always pour a little marinara into the bottom of your baking dish to prevent sticking, then stuff the butternut hash into the par-cooked peppers.
- Bake for 10 minutes, then crack an egg on top. After you’ve cracked the eggs into the peppers, return them to the oven for another 10ish minutes. You want the white to be set, but the yolks can be as runny as you like!
Side Dish Suggestions
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Breakfast Stuffed Peppers Recipe
Ingredients
- 3 bell peppers (red, orange or yellow)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic , diced
- ½ cup chopped onion
- 1 pound butternut squash , peeled, seeded and cut into a large dice (about 2 cups)
- 1 teaspoon dried thyme
- Kosher salt
- ¼ cup brandy
- ½ cup Ricotta cheese
- ¼ cup crumbled Feta cheese
- 6 eggs
- 2 cups marinara sauce
- Freshly ground black pepper
Instructions
- Preheat oven to 400 F°.
- Par-cook the peppers. 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.
- Make the butternut hash. 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.
- Fill the peppers. Pour marinara sauce in bottom of 9×12-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. Bake uncovered for 10 minutes or until warmed through. Remove from oven.
- Add the eggs. 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.
- Return to oven. 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.
Nutrition
More Egg Breakfast Recipes to Make
More Ways to Stuff Peppers
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Rafael
Love this Baked Eggs in Stuffed Peppers Plus Friday Faves, seems so delicious . Thanks for sharing this one with us .
Hayley
We’re so glad to hear you enjoyed these, Rafael!
Ma
Please, please, do not recommend using plastic wrap to cover food when cooking in microwave. The plastic out-gasses chemicals that are harmful.
Me
Wind it in
Ally
Do you have to use brandy or could it just go without
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