Vegetable Souffle In Pepper Cups Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Chopped broccoli1 Cup (16 tbs)
 Shredded carrot1⁄2 Cup (8 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Dried basil leaves1 Teaspoon, crushed
 Ground black pepper1⁄2 Teaspoon
 Margarine2 Teaspoon (Fleischman's)
 All purpose flour2 Tablespoon
 Skim milk1 Cup (16 tbs)
 Egg beaters1 Cup (16 tbs) (Healthy Real Egg Product)
 Bell peppers3 Large, halved lengthwise (Red / Green / Yellow)

Nutrition Facts

Serving size: Complete recipe

Calories 619 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 730.4 mg30.4%

Total Carbohydrates 91 g30.4%

Dietary Fiber 20 g80.1%

Sugars 33.2 g

Protein 48 g95.3%

Vitamin A 393.4% Vitamin C 1006.1%

Calcium 66% Iron 67.8%

*Based on a 2000 Calorie diet


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.