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Peppers Stuffed With Cheese Soufflé

cheese, eggs

4 large red bell peppers
4 cups tiny broccoli flowerettes
3 tablespoons butter or margarine
1 small onion; minced
3 tablespoons flour
1 cup skim milk
3 eggs; separated
1 1/2 cups shredded Gruyere cheese
1/2 teaspoon salt
3/4 teaspoon coarse black pepper
1 1/2 tablespoons Dijon mustard
grated Parmesan cheese; optional

*You can substitute your favourite cheese. Preheat oven to 400ºF. Slice the peppers in half, cutting downwards from the stem end. Clean out insides of peppers and place them in a shallow baker that will hold all of them in a single layer, skin-side down. Cook broccoli flowerettes in salted boiling water (or steam or microwave) until tender but not mushy. Drain thoroughly; roughly chop the broccoli if the flowerettes are not very tiny. Melt the butter or margarine in a saucepan; sauté the onion until soft; add flour, stirring for 1 minute. Gradually stir in the milk, cooking and stirring until you have a smooth, thickened sauce. Stir in the egg yolks, cheese, minced pepper tops, salt, pepper and mustard; remove from heat and stir in broccoli. Beat egg whites until stiff; fold into broccoli-cheese mixture, leaving some white showing. Pile this soufflé mixture into the pepper halves, piling it up to cover them (don't worry if some falls over the edges of the peppers). Sprinkle some Parmesan on top if desired. Bake about 30 minutes or until browned, puffed and just set. Serve two pepper halves for each person with whole wheat buns for a light supper or luncheon dish.

Contributor: Brad Stringer - Save-on-Foods' Appeal

Yield: 4 servings

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