Fridge Friend Recipes
Soft Cheese and Herb Stuffed Peppers recipe
Sweet mixed peppers are filled with a creamy soft cheese mixture and baked until tender. A colourful vegetarian dish with a rich, savoury finish.
35 min · Medium · Mediterranean Jump to method
Ingredients
- 3 large Mixed peppers
- 150g Soft Cheese
- 1 Eggs
- 1 tbsp Herbs
- 10g Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 252 kcal |
| Protein | 10 g |
| Carbohydrates | 11 g |
| Fat | 20 g |
| Saturated fat | 12 g |
| Fibre | 3.5 g |
| Sugar | 7 g |
| Sodium | 560 mg |
Why this works
Moderate in calories with some protein, but relatively high in saturated fat and sodium due to the soft cheese, butter and added salt.
Vitamin C from peppers. Mixed peppers provide a useful amount of vitamin C, which supports immune function and helps with iron absorption.
Protein and micronutrients from egg and cheese. The egg and soft cheese contribute protein, plus nutrients such as vitamin B12 and selenium from the egg and calcium from the cheese.
Higher saturated fat and salt. Soft cheese, butter and added salt make this dish relatively high in saturated fat and sodium, which may be a concern for heart health if eaten often.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Use the oven properly hot before the peppers go in so they start softening straight away rather than steaming sluggishly, which helps keep the flesh sweet and slightly blistered at the edges.
- Halve the mixed peppers and remove the seeds.
Trim only enough flesh to make stable halves, and scrape out the white ribs and loose seeds so there is no bitter bite left behind.
- Mix the soft cheese with the eggs, herbs, salt and black pepper until smooth.
Beat the mixture just until fully combined and silky, stopping as soon as the egg is evenly dispersed; overmixing can make the filling looser and less creamy.
- Spoon the filling into the pepper halves and dot with small pieces of butter.
Mound the filling slightly rather than packing it tightly, then keep the butter in tiny cold pieces on top so it melts into little rich pockets without flooding the peppers.
- Bake for 20-25 minutes until the peppers are tender and the filling is set.
Look for the pepper edges to turn glossy and lightly browned while the filling loses its wobble in the centre; if the tops brown too quickly, cover loosely with foil for the remaining time.
Other Soft Recipes
Cheesy Pepper and Tomato Frittata
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Cheesy Vegetarian Mince Potato Bake
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Creamy Red Cabbage and Beef Bake
50 min · A comforting oven-baked beef casserole with red cabbage, peppers and a soft cheese sauce. It finishes with a golden cheddar topping for a rich, satisfying dinner.
Creamy Vegetarian Mince and Potato Skillet
40 min · A rich one-pan dinner of golden potatoes, vegetarian mince, and peppers in a creamy yoghurt and soft cheese sauce. Finished with spinach and cheddar, it is simple, filling, and full of flavour.
Smoky Chorizo and Sweet Potato Hash with Fried Eggs
35 min · A hearty, smoky hash with chorizo, sweet potato and peppers, finished with crisp fried eggs. Cheesy, colourful and full of savoury flavour, it makes a satisfying brunch or quick supper.
Spinach and Potato Stuffed Peppers with Cheddar
50 min · Sweet mixed peppers are filled with seasoned potato, spinach and melted Cheddar for a colourful vegetarian dinner. The result is comforting, savoury and ideal for a meat-free weeknight meal.
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