Vegetable Souffle In Pepper Cups Recipe
Ingredients
| Broccoli | 1 Cup (16 tbs), chopped | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Dried basil leaves | 1 Teaspoon, crushed | |
| Ground black pepper | 1/2 Teaspoon | |
| 2 teaspoons FLEISCHMANN'S Margarine | ||
| All purpose flour | 2 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| 1 cup EGG BEATERS Healthy Real Egg Product | ||
| 3 large red, green or yellow bell peppers, halved lengthwise | ||
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.
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.
Chef
