Green and Red Pepper Mushroom Soufflés
- Gluten free
- Peanut free
- Low calorie
- Low carb
Ingredients
- 2 each large sweet green peppers and red peppers
- 3 oz (90 g) thinly sliced ham
- 4 eggs, separated
- 3 tbsp (45 mL) milk
- 2 tbsp (30 mL) all-purpose flour
- 1/3 cup (75 mL) herbed goat cheese
- Vegetable oil
- Salt and pepper
Preparation
Cut peppers in half lengthwise. Scoop out ribs and seeds. Rub 2 tsp (10 mL) oil over peppers; sprinkle with ΒΌ tsp (1 mL) salt. Transfer peppers, cut side down, to foil-lined rimmed baking sheet. Bake in 350F (180C) oven until tender-crisp, 20 to 25 minutes. Drain off any liquid; turn peppers, cut side up, and set aside.
Meanwhile, finely dice ham. In large bowl, whisk together egg yolks, ham, milk, flour and pinch each salt and pepper until combined.Crumble goat cheese; whisk in just until slightly lumpy.
In separate bowl, beat egg whites until stiff. Whisk one-third into egg-yolk mixture; fold in remaining whites. Spoon into peppers. Bake until filling is puffed and firm to the touch and peppers are tender, about 30 minutes.
Makes 4 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...