Cheese and capsicum souffles

    55 minutes

    You don't need special soufflé dishes for these gourmet treats baked right in the capsicum shells!

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    Serves: 4 

    • 4 green or red capsicums
    • 3 teaspoons (15 g) unsalted butter
    • 2 tablespoons plain flour
    • 175 ml low-fat milk
    • 1 egg yolk
    • good pinch of freshly ground black pepper
    • 1 cup (120 g) freshly grated, reduced-fat (50 per cent) Cheddar cheese
    • 4 spring onions, finely chopped
    • 4 egg whites
    • 2 tablespoons freshly grated parmesan cheese

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 200°C. Cut the tops off the capsicums and reserve. Remove the core and seeds from inside the capsicums. Cut a thin slice from the base of each capsicum so it will stand upright.
    2. Bring a saucepan of water to the boil. Add the capsicums and their tops, cover and simmer for 3 minutes or until barely tender. Drain and place upright in a baking dish.
    3. Melt the butter in another saucepan. Add the flour and cook, stirring, for 1–2 minutes. Remove from the heat and stir in the milk. Return to the heat and simmer until thickened.
    4. Cool slightly, then stir in the egg yolk, pepper and cheese. Mix in the spring onions.
    5. Whisk the egg whites until stiff peaks form, then carefully fold into the cheese sauce.
    6. Divide the filling among the capsicums and sprinkle with the parmesan cheese. Bake for 25 minutes or until the filling is puffed and golden. Put the tops on the capsicums and serve.

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