Name: Spinach & cheese soufflés in red peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Bake
Ingredients: 4-6 red peppers; fresh chillies 573; 30 ml butter; 30 ml flour; 250 ml milk or reduced fat cream, heated; 1 cloves garlic cloves, finely grated; salt and freshly ground black pepper; 3 eggs jumbo, separated; 200 g spinach blanched; 125 g mozzarella cheese grated

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Ingredients (10)

4-6	red peppers
	fresh chillies — 573
30 ml	butter
30 ml	flour
250 ml	milk — or reduced fat cream, heated
1 cloves	garlic — cloves, finely grated
	salt and freshly ground black pepper
3	eggs — jumbo, separated
200 g	spinach — blanched
125 g	mozzarella cheese — grated

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Method:

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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