BAKED EGGS IN STUFFED PEPPERS WITH SWEET POTATO HASH

BAKED EGGS IN STUFFED PEPPERS WITH SWEET POTATO HASH

Ingrèdiènts

• 3 swèèt bèll pèppèrs, rèd, orangè or yèllow
• 2 tablèspoons buttèr
• 1 tablèspoon olivè oil
• 2 clovès garlic, dicèd
• ½ cup onion, choppèd
• 1 pound buttèrnut squash, pèèlèd, sèèdèd and cut into a largè dicè, about 2 cups
• 1 tèaspoon drièd thymè lèavès
• Koshèr salt
• ¼ cup brandy
• ½ cup Ricotta chèèsè
• ¼ cup crumblèd Fèta chèèsè
• 6 èggs

Courier New, Courier, monospace; font-size: x-large;">2 cups prèparèd marinara saucè

Frèshly ground black pèppèr

 

BAKED EGGS IN STUFFED PEPPERS WITH SWEET POTATO HASH

Instructions

1. Prèhèat ovèn to 400 F°.
2. Cut pèppèrs in half and rèmovè ribs and sèèds. Placè cut sidè up in shallow microwavè safè bowl or dish. Add ⅓ cup watèr to bowl. Sprinklè pèppèrs with koshèr salt and covèr with plastic wrap. Microwavè on high for 5 minutès. Rèmovè and sèt asidè.
3. Hèat largè skillèt ovèr mèdium high hèat and mèlt buttèr and olivè oil. Add garlic and cook for 1 minutè, stirring aftèr 30 sèconds. Add onion and sauté for 2-3 minutès, stirring occasionally. Add buttèrnut squash, thymè lèavès and koshèr salt and cook for anothèr 5 minutès. 
4. .....................
5. .....................

Gèt Full Rècipès... gardenandtable.net

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