Recipe for Cheese Puffs with Bell Pepper, Cheese, and Chili Pepper

Seed the bell peppers and cut them into strips. In a pan, pour in a drizzle of oil and sauté the strips of bell pepper for about 5 minutes until they are tender but not colored. Set aside.

Put the water, butter, and salt in a saucepan and heat over medium heat. The butter should be completely melted.

Off the heat, add the flour all at once.

Mix with a wooden spoon and return to medium heat. Stir until the dough pulls away from the sides of the pot. We "dry" the dough.

In a bowl, place the dough and let it cool for a few moments.

Preheat the oven to 180°C.

When the dough is no longer hot (as this could cook the eggs), add the 2 eggs one at a time and mix with a wooden spoon between each addition. This step may seem tricky because the eggs do not incorporate easily into the dough, but it can be done with perseverance. Each egg must be well incorporated into the dough before adding the next. If the dough is still too thick, beat the 3rd egg and slowly incorporate it until you achieve a smooth (but not liquid) dough. This step can be done with a mixer using the paddle attachment; it's much easier.

Take the cooled peppers and chop them into small cubes. Sprinkle the grated cheese and the chopped peppers over the dough, add a pinch of powdered chili, and mix well.

Transfer the dough to a piping bag fitted with a size 12 nozzle (or whatever you have on hand as long as the opening is wide enough to allow the pieces to pass) and make mounds on a baking sheet lined with parchment paper. Alternatively, simply use a spoon to drop mounds onto the sheet.