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Vegetable Souffle In Pepper Cups
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Vegetable Souffle In Pepper Cups

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
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
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Let's Make It
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. Gradually add milk, stirring constantly until thickened. Remove from heat.
3
Beat egg substitute in medium bowl with electric mixer at high speed until foamy, about 3 minutes. Gently fold into broccoli mixture; spoon into pepper halves. Place in 13 x 9 x 2-inch baking pan.
4
Bake at 375°F for 30 to 35 minutes or until knife inserted in center comes out clean. Garnish and serve immediately.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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