Breakfast for 6

Breakfast Stuffed Peppers

Name: Breakfast Stuffed Peppers
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 bell peppers; 2 tbsp butter; 1 tbsp olive oil; 2 cloves garlic; 1/2 cup chopped onion; 1 lb butternut squash; 1 tsp dried thyme; kosher salt; 1/4 cup brandy; 1/2 cup ricotta cheese; 1/4 cup crumbled feta cheese; 6 eggs; 2 cups marinara sauce; freshly ground black pepper

Bell peppers hold thyme-seasoned squash, cheeses, and eggs, then bake in marinara sauce until tender and fully set.

$1.57per serving $

55 minstart to table

6servings

American Vegetarian Low-carb Budget Breakfasts

Ingredients

3 bell peppers
2 tbsp butter
1 tbsp olive oil
2 cloves garlic
1/2 cup chopped onion
1 lb butternut squash
1 tsp dried thyme
kosher salt
1/4 cup brandy
1/2 cup ricotta cheese
1/4 cup crumbled feta cheese
6 eggs
2 cups marinara sauce
freshly ground black pepper

Steps

Heat the oven to 400 F and oil a 9-by-13-inch baking dish.
Halve the peppers lengthwise, remove the seeds, and place them cut side up in the dish.
Melt the butter with the olive oil in a large skillet over medium heat, then cook the onion, garlic, and squash for 10 minutes.
Stir in the thyme, brandy, salt, and pepper, and simmer for 2 minutes.
Spread the marinara around the peppers, fill them with the squash mixture, and top with the ricotta and feta.
Crack two eggs into each pepper, then bake for 25 minutes until the eggs are firm.

Main ingredient on sale this week? See what to make with eggs on sale.