About this recipe:This recipe uses low-fat dairy products but it still tastes great.
Rachel Warren Chadd
4 green or red peppers
15g (1/2oz) butter
2 tablespoons plain flour
175ml (6 fl oz) semi-skimmed milk
1 egg yolk
good pinch of freshly ground black pepper
115g (4oz) reduced-fat Cheddar cheese, grated
4 spring onions, finely chopped
4 egg whites
2 tablespoons freshly grated Parmesan cheese
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 200°C (400°F, gas mark 6). Cut the tops off the peppers and reserve. Remove the core and seeds from inside the peppers. Cut a thin slice from the base of each pepper so it will stand upright.
Bring a saucepan of water to the boil. Add the peppers and their tops, cover and simmer for 3 minutes or until barely tender. Drain and place upright in a baking dish.
Melt the butter in another saucepan. Add the flour and cook, stirring, for 1–2 minutes. Remove from the heat and stir in the milk. Return to the heat and simmer until thickened.
Cool slightly, then stir in the egg yolk, pepper and cheese. Mix in the spring onions.
Whisk the egg whites until stiff peaks form, then carefully fold into the cheese sauce.
Divide the filling among the peppers and sprinkle with the Parmesan. Bake for 25 minutes or until the filling is puffed and golden. Put the tops on the peppers and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.