1. Ingredients for cheese and bell pepper soufflé: 4 green or red bell peppers, 15 grams of cream (butter), 2 tablespoons of ordinary (medium-gluten) white flour, 175 ml of semi-skimmed milk, 1 egg yolk, freshly ground black

Appropriate amount of pepper, 115g grated reduced-fat Cheddar cheese, 4 spring onions, minced, 4 egg whites, 2 tablespoons freshly grated Parmesacheese Method 1. Preheat the oven to

200 degrees Celsius.

Cut off the tops of the bell peppers and set aside (to serve as lids).

Scoop out the seed sacs inside the bell peppers.

Trim a thin layer off the bottom of the bell pepper so that it can stand upright.

2. Boil a pot of water, add the bell peppers and cut tops, cover and simmer for 3 minutes until the bell peppers are slightly soft, then take them out and place them upright on a baking sheet.

3. Heat the butter in a pot until it melts, add flour, stir-fry for 1 to 2 minutes, remove from heat and pour in milk.

Continue to heat until the liquid thickens.

4. Cool slightly and stir in egg yolk, pepper, cheddar cheese, and finally spring onions.

5. Beat the egg whites until they become dry peaks (stiff peaks), then add the cheddar cheese mixture and mix gently.

6. Divide the filling into portions, scoop into the bell peppers, and sprinkle with Parmesan cheese.

Bake for 25 minutes, until filling is puffed and golden brown.

Place lid on bell pepper and serve.

2. Tiger skin bell pepper ingredients: 8 bell peppers, 2 cloves of garlic, 15 grams of sugar, 15 ml of oil, 5 ml of light soy sauce, a little salt, 1 clove of garlic, and 15 ml of balsamic vinegar.

Method Step 1. Clean the bell peppers, cut off the stems, and dig out the seeds with a knife.

2. Peel the garlic, smash and chop into fine pieces.

3. Put the light soy sauce, sugar, balsamic vinegar and salt into a bowl and mix evenly to form a sauce. Set aside.

4. Pour oil into the pot, heat with a spoon over medium heat until 40% hot, then place the bell peppers in the pot.

5. Use a spatula to gently press the green peppers without turning them over to ensure even heating.

6. Fry the bell pepper until wrinkles appear on both sides.

7. Move the bell pepper to one side of the pot, add minced garlic and stir-fry until fragrant, add seasoning, stir-fry until the soup thickens.

3. Ingredients for fried shredded pork with bell pepper: pork tenderloin, bell pepper, starch, cooking wine, black fungus, onion and ginger, sugar, light soy sauce, chicken essence, salt.

Method step 1. Soak the fungus in advance.

2. Clean the tenderloin, cut into shreds, add salt, light soy sauce, sugar, chicken essence, cooking wine and starch, mix well and marinate for a while.

3. Wash and cut the soaked fungus into shreds, wash and cut green pepper into shreds, and chop green onion and ginger.

4. Heat the oil with a spoon in the pot, add the shredded pork and stir-fry until it changes color, then take it out.

5. Add a little oil to the pot, add onion and ginger and sauté until fragrant.

6. Add the fungus and bell pepper, add light soy sauce, sugar, and appropriate amount of salt and stir-fry evenly.

7. Add the shredded pork that was fried before, mix and stir-fry.

8. Finally, pour in an appropriate amount of sesame oil, stir-fry evenly and then turn off the heat.