1 c. chopped broccoli
1/2 c. shredded carrot
1/4 c. chopped onion
1 tsp. diced basil leaves
1/2 tsp. black pepper
1/4 c. water
2 tbsp. cornstarch (dissolve in 1/4 c. cold skim milk)
1 c. skim milk
1 container (8 oz.) egg beaters (or any substitute eggs)
3 lg. green peppers, halved lengthwise

In nonstick skillet saute broccoli, carrot, onion, basil and black pepper in 1/4 cup water. Stir in cornstarch mixture. 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. Gently fold into broccoli mixture; spoon into pepper halves. Place in baking dish. Bake at 375 degrees for 30-35 minutes or until knife inserted in center comes out clean. Serve immediately with nice green salad.