Fridge Friend Recipes
Cheddar and Greek Yoghurt Stuffed Peppers with Eggs recipe
Sweet peppers are filled with a savoury cheddar and Greek yoghurt mixture, then baked until tender and bubbling. Finished with softly set eggs, this makes a comforting, colourful brunch or light meal.
35 min · Easy · British Jump to method
Ingredients
- 4 Sweet Peppers
- 120g Greek Yoghurt
- 100g Cheddar Cheese
- 2 Eggs
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 10g Margarine
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 358 kcal |
| Protein | 18.5 g |
| Carbohydrates | 9.8 g |
| Fat | 27.4 g |
| Saturated fat | 15.4 g |
| Fibre | 2.8 g |
| Sugar | 7.1 g |
| Sodium | 1560 mg |
Why this works
A rich, high-protein stuffed pepper dish that is fairly energy-dense and quite high in saturated fat and sodium.
Protein and calcium. Cheddar, Greek yoghurt and eggs provide a useful protein boost plus calcium for bone health.
Vitamin C from peppers. Sweet peppers are a good source of vitamin C and carotenoids, supporting immune function and antioxidant intake.
High sodium and saturated fat. The added salt and cheddar make this dish relatively high in sodium, while cheddar and margarine increase saturated fat.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Halve the sweet peppers lengthways and remove the seeds.
Use the oven’s full preheat time so the peppers start roasting immediately; if the tray goes in too early, they can steam and turn limp rather than softening neatly.
- Lightly grease a baking dish with the margarine and arrange the pepper halves cut-side up.
Smear the margarine into the corners as well as the base so the peppers do not catch, and keep them upright so the filling stays in place while baking.
- In a bowl, mix the Greek yoghurt, grated Cheddar cheese, a pinch of salt and black pepper, then spoon the mixture into the pepper halves.
Mix just until evenly combined so the yoghurt stays thick and the filling doesn’t become runny; aim for a spoonable texture that mounds rather than pours.
- Bake for 18-20 minutes until the peppers are starting to soften and the filling is hot and golden.
Look for the pepper edges to wrinkle slightly and the cheese to turn spotted gold, which tells you the filling is properly heated without drying the peppers out.
- Make a small dip in each pepper, crack in the eggs, season with a little more salt and black pepper, then return to the oven for 6-8 minutes until the eggs are just set to your liking.
Make the dip deep enough to hold the egg white, but not so deep that it breaks through the pepper wall; for softer yolks, take them out as soon as the whites are opaque with a slight wobble in the centre.
- Serve hot straight from the dish.
Let the dish sit for a minute before serving so the eggs finish setting very slightly and the filling is less likely to spill when lifted.
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