Feta Cheese Pepper Souffles Recipe
Ingredients
| Sweet yellow peppers - 4 | ||
| Butter margarine | 1 Tablespoon | |
| All-purpose flour - 2 tablespoons | ||
| Milk fat | 1 | |
| Egg yolk | 1 | |
| Feta cheese | 1 Cup (16 tbs), crumbled | |
| Tomatoes | 4 | |
| Black olives | 12 | |
| Red onion | 1/4 Cup (16 tbs), minced | |
| Basil | 2 Tablespoon, chopped | |
| Pepper | 1/8 Teaspoon | |
| Egg whites | 4 | |
Directions
1. Cut peppers into half lengthwise and remove core and seeds.
2. In a pan, boil water, add peppers, cover, and simmer for 3 minutes, until barely tender. Drain and place in a baking dish.
MAKING
3. In a saucepan, melt margarine, add flour and cook, stirring for 1 to 2 minutes. Remove from the heat and stir in milk. Simmer until thickened and cool.
4. Add in egg yolk, 3/4th cup feta cheese, tomatoes, olives, onion, basil, pepper into the flour and milk sauce. Gently fold in the stiffly beaten egg whites into the mixture.
FINALISING
4. Equally divide the mixture into the halved peppers and top with remaining feta cheese
5. In a preheated oven, bake at 250 degrees centigrade for about 30 minutes, until filling is puffed, and peppers cooked.
SERVING
6. Serve hot.
2. In a pan, boil water, add peppers, cover, and simmer for 3 minutes, until barely tender. Drain and place in a baking dish.
MAKING
3. In a saucepan, melt margarine, add flour and cook, stirring for 1 to 2 minutes. Remove from the heat and stir in milk. Simmer until thickened and cool.
4. Add in egg yolk, 3/4th cup feta cheese, tomatoes, olives, onion, basil, pepper into the flour and milk sauce. Gently fold in the stiffly beaten egg whites into the mixture.
FINALISING
4. Equally divide the mixture into the halved peppers and top with remaining feta cheese
5. In a preheated oven, bake at 250 degrees centigrade for about 30 minutes, until filling is puffed, and peppers cooked.
SERVING
6. Serve hot.
Chef
