Baked Eggs in Stuffed Peppers with Butternut Squash Hash

INGREDIENTS

sweet bell peppers, red, orange or yellow

2 tbsp

butter

1 tbsp

olive oil

2 cloves

garlic, diced

1/2 cup

onion, chopped

1 lb

butternut squash, peeled, seeded and cut into a large dice, about 2 cups

1 tsp

dried thyme leaves

Kosher salt

1/4 cup

brandy

1/2 cup

Ricotta cheese

1/4 cup

crumbled Feta cheese

eggs

2 cups

prepared marinara sauce

Freshly ground black pepper