Servings: 4 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
Snacks | Lunch | Keto | Quick
A really delicious, easy and popular stuffed cheese pepper. The addition of egg to the cheese mix puffs them up beautifully. You can have them as a snack on the go or enjoy as an accompaniment to a lunch or dinner.
- mini peppers
- fresh chives (2 tsp, chopped)
- cheddar cheese (150g)
- eggs (2 large)
- ground almonds (30g)
- whole grain mustard (1 tsp)
Preheat your oven to 180c
In to a mixing bowl add the cheese, ground almonds, eggs and wholegrain mustard.
Mix together well until fully combined.
Cut the tops off the mini peppers and scoop out the seeds.
Place them on to a greased baking sheet and spray with a little olive oil.
Add in a couple of spoonfuls cheese mix to each pepper.
Place in the oven for approximately 20-25 minutes until the cheese has puffed out and the peppers are cooked.
Scatter the chives over the top and serve.
To add a twist, you could use a stronger cheese, or some chilli pepper to the mixture to give it a little fire.