Roasted Red Pepper and Herbed Cream Cheese Puff Roasted Red Pepper and Herbed Cream Cheese Puff

Author: Canadian Living

Serve with: Spinach salad. This light and airy dish remains puffed for much longer than a traditional souffle

  • Portion size 6 servings


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 cup thinly sliced roasted red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup herbed cream cheese
  • 6 eggs separated


In large nonstick skillet, heat oil over medium heat; cook onion, garlic, red peppers, salt and pepper until onion is softened, about 5 minutes. Stir in cream cheese until melted. Transfer to bowl; whisk in egg yolks.

In separate large bowl, beat egg whites until stiff peaks form. Stir about one-quarter into red pepper mixture; fold in remaining egg whites. Spread in greased 8-cup (2 L) casserole dish.

Bake in bottom third of 400°F (200°C) oven until puffed and knife inserted in centre comes out clean, about 25 minutes.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 312 mg
  • Protein 8 g
  • Calories 176.0
  • Total fat 14 g
  • Cholesterol 236 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g


  • Iron 8.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 26.0
  • Vitamin C 65.0
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Roasted Red Pepper and Herbed Cream Cheese Puff