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I can really recommend the TBGCS, it's one of my all time favourites and just the thing before the big Christmas dinner. Nice and light too and you don't have the usual souffle timing worry either. I've never thought of putting it inside anything else but I would think it would work in a pepper cut in half and the colour would be lovely.

Do you think it would work if I did the goats cheese souffle then put it into a red pepper for the second baking, or is this taking the whole idea one step too far?

Twice baked goats cheese souffle is a great success. I know as I use it a lot when entertaining. Always a good one to keep up your sleeve. You can also freeze it after the first baking and then cook from frozen at the final stage, just add an extra 15-20 min cooking time.

Hi Helen,

There's a recipe on this site for Twice-Baked Goat's Cheese Soufflé, which according to the recipe details can be cooked once in advance and then baked again in the oven.

If you're interested in having a look, just type Twice-Baked Goat's Cheese Soufflé into the search box and click on recipes in the drop down menu.

Oooh Glenys, the red pepper souffles sound fantastic! I'm definately going to put them at the top of the Xmas starter list and will have a practice over the weekend.

Glenys, this red pepper with cheese souffle sounds lovely and really unusual - it is so nice to serve something that is essentially good food but served in an imaginative way - I will certainly give this a try, thanks.

A lovely way to serve cheese souffle is to cook in red pepper. Take the tops off and remove the seeds, put the souffle in and bake as normal, people will love to be able to eat the lot! Good luck.Another nice starter is Asparagus with parma ham and puff pastry rolled round, before you bake in a hot oven cover with parmesan shavings, (I serve these with balsamic cherry tomatoes on the vine)