Cheese-baked peppers with linguine

    1 hour 5 min

    These stuffed peppers, filled with thin noodles in a savoury custard, make an ideal first course to serve 4, or a light vegetarian lunch for 2 served with an assortment of salads and plenty of warm bread. Any colour of pepper suggested can be used, but avoid green peppers which are not as sweet.

    3 people made this

    Serves: 4 

    • 2 large red, orange or yellow peppers
    • 45 g (1½ oz) linguine
    • 2 eggs, beaten
    • 55 g (2 oz) mature Cheddar cheese, grated
    • 1¼ tsp English mustard powder
    • 3 tbsp semi-skimmed milk
    • 3 tbsp snipped fresh chives
    • ¼ tsp dried marjoram or oregano
    • 2 tomatoes, skinned, seeded and diced
    • salt and pepper
    • fresh whole chives to garnish
    • To serve (optional)
    • salad leaves

    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180ºC (350ºF, gas mark 4). Halve the peppers lengthways, carefully cutting through the stalk. Remove the pith and seeds. Cook the pepper shells in boiling water for 6–8 minutes or until tender. Drain thoroughly and place on kitchen paper.
    2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Drain well and set aside.
    3. Beat the eggs with the cheese, mustard, milk, chives and marjoram or oregano. Stir in the tomatoes and seasoning to taste.
    4. Place the peppers in an ovenproof dish or roasting tin, supporting them with pieces of crumpled foil, if necessary, to ensure that they are level (otherwise the filling will spill out). Half fill each pepper with linguine, then spoon the egg and cheese mixture over the pasta.
    5. Bake for 20–25 minutes or until the filling is set and beginning to turn golden. Serve garnished with whole chives, with an accompaniment of mixed salad leaves, if liked.

    Some more ideas

    Use 55 g (2 oz) fresh linguine instead of dried. Fresh linguine will only need to be cooked for 2–3 minutes. * For a more substantial dish, cook an extra 140 g (5 oz) linguine while the peppers are baking and toss with 1 tbsp snipped fresh chives. Serve as a base for the peppers. * To make a tasty supper for 2, thoroughly drain and flake 1 can tuna fish in brine, about 100 g, and add it to the egg mixture. Serve 2 pepper halves per person. * Stir 4 stoned green olives, finely chopped, into the egg mixture.

    Plus points

    These peppers make an elegant and delicious vegetarian dish. They are a complete meal, since they contain a starch component, protein from the milk and cheese, and several servings of vegetables.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of vitamin B12.

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    Reviews in English (1)


    Tasty filling, but I wasn't convinced by the flavour of the parboiled peppers. Next time I might try roasting them instead.  -  24 Mar 2010