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Ham Souffle In Green Pepper Cups Recipe
|Green peppers||4 Large|
|Cubed cooked ham||5 Ounce, cooked fully (1 Cup)|
|Skim milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Egg yolks||3 , slightly beaten|
Serving size: Complete recipe
Calories 834 Calories from Fat 292
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 14.8 g74.2%
Trans Fat 0 g
Cholesterol 591 mg
Sodium 338.8 mg14.1%
Total Carbohydrates 81 g26.8%
Dietary Fiber 14.3 g57.3%
Sugars 27.9 g
Protein 62 g124.2%
Vitamin A 74.1% Vitamin C 967.9%
Calcium 36.3% Iron 33.2%
*Based on a 2000 Calorie diet
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,