Ham Souffle In Green Pepper Cups Recipe
Ingredients
| Green peppers | 4 Large | |
| Cooked ham | 1 Cup (16 tbs), cubed | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| 3 slightly beaten egg yolks | ||
| Egg whites | 3 | |
Directions
Place pepper on side.
Remove slice from side of pepper; scoop out seeds and pulp.
Repeat with remaining peppers.
Cook whole peppers, covered, in boiling, lightly salted water for 5 minutes.
Drain and set aside.
Meanwhile, in blender container combine ham and milk.
Cover and blend till ham is slightly chopped.
In 1-quart saucepan melt butter or margarine; stir in flour and mustard.
Add milk-ham mixture all at once.
Cook and stir till mixture thickens and bubbles.
Remove from heat.
Gradually beat mixture into egg yolks.
Beat egg whites to stiff peaks (tips stand straight), aboutl 1/2 minutes; fold in yolk mixture.
Spoon mixture into peppers; place in 10x6x2-inch baking dish.
Bake in a 375° oven for 25 to 30 minutes or till knife inserted into the ham mixture just off-center comes out clean,
Remove slice from side of pepper; scoop out seeds and pulp.
Repeat with remaining peppers.
Cook whole peppers, covered, in boiling, lightly salted water for 5 minutes.
Drain and set aside.
Meanwhile, in blender container combine ham and milk.
Cover and blend till ham is slightly chopped.
In 1-quart saucepan melt butter or margarine; stir in flour and mustard.
Add milk-ham mixture all at once.
Cook and stir till mixture thickens and bubbles.
Remove from heat.
Gradually beat mixture into egg yolks.
Beat egg whites to stiff peaks (tips stand straight), aboutl 1/2 minutes; fold in yolk mixture.
Spoon mixture into peppers; place in 10x6x2-inch baking dish.
Bake in a 375° oven for 25 to 30 minutes or till knife inserted into the ham mixture just off-center comes out clean,
Chef
