Party pleaser: stuffed peppers with cheese

Traditionally, stuffed peppers are prepared with rice. Here, noodles are baked in the pepper shells with a cheesy custard. Fresh tomatoes and herbs add fresh flavour, making it a great dish for family or a dinner party.

Preparation time 40 minutes 

Cooking time 25 minutes 

Serves 4

• 2 large red, orange or yellow peppers
• 50 g (2 oz) linguine
• 2 eggs, beaten
• 150 ml (2/3 c) shredded cheddar cheese
• 5 ml (1 tsp) dry mustard
• 45 ml (3 tbsp) milk
• 45 ml (3 tbsp) chopped fresh chives
• 2 ml (1/2 tsp) dried marjoram or oregano
• 2 tomatoes, peeled, seeded and diced
• Salt and freshly ground black pepper

1. Preheat the oven to 180°C (350°F). Halve the peppers lengthways, carefully cutting through the stem. Remove the peppers' membrane and seeds and discard. Cook the pepper shells in boiling water until tender, which will take about six to eight minutes. Drain the peppers thoroughly and place on a paper towel.
2. Cook the linguine in boiling water for 10 minutes, or according to the package instructions, until al dente. Drain the linguine well and set aside.
3. Beat the eggs with the cheese, mustard, milk, chives and marjoram or oregano. Stir in the tomatoes and proceed to season lightly with salt and pepper.
4. Place the peppers in a shallow ovenproof dish or a roasting pan, supporting them with pieces of crumpled foil, if necessary, to ensure that they are level (otherwise the filling will spill out). Fill each pepper halfway full with linguine, then spoon the egg and cheese mixture over the pasta.
5. Bake until the filling is set and beginning to turn golden, 20 to 25 minutes. Serve ­garnished with whole chives.

• Are you looking to take this dish to the next level? Try stirring four pitted green olives, finely chopped, into the egg mixture.
• The salty snacks will provide a more complex flavour.

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