Fridge Friend Recipes
Green Pepper and Cereal Bar Crumble Pots recipe
A playful sweet-and-savoury dessert with softened green pepper folded beneath a crunchy crumble topping made from cereal bars and oats. Served warm, it’s unusual but comforting, with a gentle buttery sweetness and a hint of peppery freshness.
30 min · Easy · British Jump to method
Ingredients
- 1 Green Pepper
- 2 Cereal Bar
- 40g Oats
- 30g Plain Flour
- 25g Butter
- 15g Caster Sugar
- 1 tsp Ground Cinnamon
- 2 tbsp Double Cream
| Nutrition | Per serving |
|---|---|
| Calories | 315 kcal |
| Protein | 4.2 g |
| Carbohydrates | 38.5 g |
| Fat | 15.2 g |
| Saturated fat | 8.1 g |
| Fibre | 3.6 g |
| Sugar | 16.8 g |
| Sodium | 85 mg |
Why this works
A sweet, energy-dense dessert-style pot with moderate fibre from oats and pepper, but relatively high saturated fat and sugar per serving.
Vitamin C from green pepper. Green pepper provides vitamin C and some carotenoids, though much of the pepper is offset by the dessert-style ingredients.
Wholegrain oat content. Oats add beta-glucan fibre, which can support cholesterol management and steadier digestion.
Saturated fat and added sugar. Butter, double cream, cereal bars and caster sugar push the dish higher in saturated fat and free sugars.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Finely dice the green pepper and soften it in a small pan with a splash of water for 5 minutes until just tender, then spoon into 2 small ovenproof pots.
- Crush the cereal bars roughly and mix with oats, flour and butter until the mixture resembles chunky crumbs. Stir in a little caster sugar and cinnamon if using.
- Spoon the crumble mixture over the green pepper layer and bake for 15–18 minutes until golden and crisp on top.
- Leave to cool for a few minutes, then serve warm with a little double cream if you like.
Prefer the classic version? Banana Crumble
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