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Vegetable Souffle In Pepper Cups

Healthycooking's picture
Ingredients
  Chopped broccoli 1 Cup (16 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Dried basil leaves 1 Teaspoon, crushed
  Ground black pepper 1⁄2 Teaspoon
  Margarine 2 Teaspoon (Fleischman's)
  All purpose flour 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Egg beaters 1 Cup (16 tbs) (Healthy Real Egg Product)
  Bell peppers 3 Large, halved lengthwise (Red / Green / Yellow)
Directions

In nonstick skillet over medium-high heat, cook and stir broccoli, carrot, onion, basil and black pepper in margarine until vegetables are tender.
Stir in flour until smooth.
Gradually add milk, stirring constantly until thickened.
Remove from heat; set aside.
In medium bowl, with electric mixer at high speed, beat Egg Beaters until foamy, about 3 minutes.
Gently fold into broccoli mixture; spoon into bell pepper halves.
Place in 13 x 9-inch baking pan.
Bake at 375°F for 30 to 35 minutes or until knife inserted in centers comes out clean.
Garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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