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Stuffed Pepper Cauliflower Cheese

Roasted red pepper halves stuffed with a rich mixture of cheddar, cream, egg yolks, and blanched cauliflower florets.

VegetarianQuickRoastLow CarbCheesy

Estimated Nutrition

Per Serving Total
Calories 842.1 kcals 842.1 kcals
Carbohydrates 10.3 grams 10.3 grams
Fat 74 grams 74 grams
Protein 37.9 grams 37.9 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
3
piece
Egg
yolks only
50
ml
Double Cream
100
g
Cheddar
grated
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for rubbing
Vegetables
0.5
piece
Red Pepper
cut lengthways with the stem on
50
g
Cauliflower
florets, blanched

Steps

  • Preheat the oven to 200°C.
  • Rub the pepper with olive oil, season, and roast for 10 minutes.
  • Mix the egg yolks, cream, cheese, and cauliflower in a bowl and season.
  • Fill the roasted pepper with the cauliflower mixture.
  • Return the pepper to the oven and cook for 5 minutes.
  • Serve the stuffed pepper in the centre of a warm plate.