Vegetable Souffle In Pepper Cups Recipe

Name: Vegetable Souffle In Pepper Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped broccoli; 1/2 cup shredded carrot; 1/4 cup chopped onion; 1/2 tsp. ground black pepper; 1 tsp. dried basil leaves; 2 tsp. margarine or butter; 2 Tbsp. flour; 1 cup fat-free milk; 1 cup cholesterol-free egg product; 3 large red, yellow or green pepper, halved lengthwise

Servings: persons

1 cup chopped broccoli
1/2 cup shredded carrot
1/4 cup chopped onion
1/2 tsp. ground black pepper
1 tsp. dried basil leaves
2 tsp. margarine or butter
2 Tbsp. flour
1 cup fat-free milk
1 cup cholesterol-free egg product
3 large red, yellow or green pepper, halved lengthwise

1
Cook broccoli, carrot, onion, basil and pepper in margarine or butter in nonstick skillet over medium-high heat until tender.
2
Stir in flour until smooth.
3
Gradually add milk, stirring constantly until thickened.
4
Remove from heat.
5
Beat egg substitute in medium bowl with electric mixer at high speed until foamy, about 3 minutes.
6
Gently fold into broccoli mixture; spoon into pepper halves.
7
Place in 13 x 9 x 2-inch baking pan.
8
Bake at 375F for 30 to 35 minutes or until knife inserted in center comes out clean.
9
Garnish and serve immediately.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chopped broccoli, 1/2 cup shredded carrot, 1/4 cup chopped onion, 1/2 tsp. ground black pepper, and more.

Yes, Vegetable Souffle In Pepper Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Souffle In Pepper Cups

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