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Photo of Roasted capsicum and basil soufflés by WW

Roasted capsicum and basil soufflés

Total Time
45 min
20 min
25 min
A savoury soufflé you ask? This must-try crowd-pleaser is sure to impress with its fluffy texture and cheesy flavour.


Red capsicum

1 medium, quartered

Dried breadcrumbs

2 tbs

Reduced fat oil spread

60 g

Plain flour

2 tbs

Skim milk

1 cup(s), (250ml)

Pecorino cheese

20 g, (1/4 cup) finely grated

Fresh basil

2 tbs, finely shredded

Dijon mustard

2 tsp


4 medium, separated

Oil spray

1 x 3 second spray(s)


  1. Preheat grill on high. Grill capsicum, skin-side up, for 5–7 minutes or until skin blackens and blisters. Transfer to a heatproof bowl and cover with plastic wrap (this will help lift the skin). Set aside for 10 minutes to cool slightly. Peel and discard skin and finely chop the flesh.
  2. Preheat oven to 200°C or 180°C fan-forced. Place a baking tray in the oven to preheat. Lightly spray four 1½-cup (375ml) capacity ovenproof dishes with oil. Sprinkle the inside of each dish with breadcrumbs, turning to coat the sides.
  3. Melt spread in a medium saucepan over medium heat. Cook flour, stirring, for 1 minute. Gradually add milk and whisk until smooth. Cook, stirring, for 2–3 minutes or until sauce boils and thickens. Set aside to cool for 10 minutes. Add capsicum, cheese, basil, mustard and egg yolks. Stir to combine. Season with salt and pepper.
  4. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold egg whites into capsicum mixture, in 2 batches, until combined. Spoon mixture into prepared dishes. Run your finger around the top edge of each ramekin to remove any excess breadcrumbs.
  5. Place soufflés on preheated baking tray. Bake for 15 minutes or until puffed and just cooked through. Serve immediately.


SERVING SUGGESTION: Mixed salad leaves and tomato medley (halved), drizzled with white balsamic vinegar.