Vegetable Souffle In Pepper Cups

• 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.

broccoli, shredded carrot, onion, ground black pepper, basil, margarine, flour, milk, cholesterolfree egg, red

Taken from www.kraftrecipes.com/recipes/vegetable-souffle-in-pepper-cups-53987.aspx (may not work)