Foodie Crush · by Heidi Larsen★ 4.2 (21)
Breakfast Stuffed Peppers Recipe
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 25%
CARBS 24G33% OF CAL
5G FIBER0G ADDED0G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 15G47% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with a savory butternut squash hash, ricotta, and a baked egg on top. Filling and nutritious, this dish works for breakfast, lunch, or dinner and holds up well for meal prep.
mainamericaneggs🥧 baking dish⚡ microwave🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 bell peppers ((red, orange or yellow))
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic (, diced)
- 1/2 cup chopped onion
- 1 pound butternut squash (, peeled, seeded and cut into a large dice (about 2 cups))
- 1 teaspoon 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
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 25%
CARBS 24G33% OF CAL
5G FIBER0G ADDED0G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 15G47% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 819mg
- Total sugar
- 10g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.