Ingredients

• 1 red bullhorn pepper
• 1 green bullhorn pepper
• 3/4 cup self-raising flour
• 1/4 cup plain flour
• 2 teaspoons mixed dried herbs
• 1/3 cup finely chopped fresh basil leaves
• 1/2 cup grated reduced-fat tasty cheese
• 100g sliced 97% fat-free ham, chopped
• 2 tablespoons finely chopped semi-dried tomato strips
• 1 garlic clove, crushed
• 5 eggs, lightly beaten
• 1/3 cup reduced-fat milk
• 1/3 cup light-flavoured extra virgin olive oil

Method

• Step 1 Preheat oven to 190C/170C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
• Step 2 Cut 12 thin slices from each pepper and reserve. Remove and discard seeds from remaining peppers. Finely chop. Place flours, mixed herbs, basil, cheese, ham, finely chopped peppers, tomato and garlic in a large bowl. Stir to combine. Whisk egg, milk and oil together. Add to flour mixture. Season with pepper. Stir to combine. Divide mixture among holes of prepared pan. Top each with 2 slices of reserved pepper.
• Step 3 Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. Once cold, wrap individually in plastic wrap, then foil. Freeze for up to 2 months. Remove foil and place in lunchbox.