We know what you’re thinking…and yes, this is a rather odd combination, BUT it’s really yummy! This recipe is adapted from the $10 Spot section of Everyday With Rachael Ray where the recipe-developers call a fennel-filled version of this recipe “Baked Nestled Eggs.” The word “nestled” makes us think of “the children were nestled all snug in their beds” (which conjures up a very different image than eggs in peppers) so we’re more comfortable calling them “nested eggs.”
2 large red bell peppers, halved and seeded
2 tbsp butter
1 onion, diced
1 cup long grain brown rice
1 butternut squash, peeled, seeded and cubed
½ cup heavy cream
1. Preheat oven to 400°.
2. Place bell peppers cut-side up in a casserole dish with 1 ½ cups of water. Cover the dish with foil and bake for 15 minutes.
3. Remove peppers from dish and set aside.
4. Melt butter over medium-high heat in a large saucepan. Add onion and rice. Cook, stirring, for 8 minutes.
5. Add squash and 2 cups of water to saucepan. Bring to a boil.
6. Lower heat, cover and simmer for about 15 minutes, until rice is almost tender.
7. Stir in heavy cream.
8. Spoon as much of the rice mixture as you can fit into each pepper half, leaving a little room at the top for the egg.
9. Add the remaining rice mixture to a baking dish and “nestle” the stuffed peppers into the rice.
10. Use a spoon to make a little divot in the center of the rice in each pepper. Very carefully, crack an egg into each divot.
11. Bake until eggs are just set, about 15 minutes.