Spinach & cheese soufflés in red peppers

Recipe from: 26 October 2010

Ingredients 10
Servings 3
Minutes 10 mins


Serving Change
  • 4-6
    red peppers
  • Olive oil
  • 30
  • 30
  • 250
    milk or fat-reduced cream, heated
  • 1
    garlic, finely grated
  • Salt and freshly ground pepper
  • 3
    jumbo eggs, separated
  • 200
    blanched and drained baby spinach (about a cup full tightly packed)
  • 125
    grated mozzarella cheese (or crumbled feta)


10 mins
Halve the peppers and scoop out the ribs and seeds. Rub each half with a little olive oil and arrange on a baking sheet, the cavities facing uppermost. Bake the peppers in the oven, preheated to 190ºC, for 10 minutes or until they feel slightly soft to the touch. Remove from oven and set aside.

Heat the butter in a small saucepan and add the flour. Stir well to combine and cook for 30 seconds before adding the milk or cream. Whisk over medium heat until thickened. Remove from heat, stir in the garlic, season and allow to cool a little then whisk the egg yolks into the sauce, one at a time.

Squeeze as much liquid from the spinach as possible (you’d be amazed at the tiny ball of green left in the palm of your hand) and chop finely. Add the spinach and cheese to the sauce and mix well. Taste and adjust seasoning.

Whisk the egg whites until stiff and fold into the spinach mixture. Spoon the mixture into the pepper halves, taking care not to fill the halves more than 1 cm from the tops.

Bake in the oven, preheated to 190ºC, for 15 – 20 minutes or until the soufflés are no longer wobbly, but puffed and golden. Serve at once.

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Read more on: bake  |  sauté


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2016-10-21 11:21

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