Pepper Soufflé

'Butter the sides and bottom of a soufflé dish with 1 tablespoon butter or margarine.'

'Mix the cornstarch and Parmesan cheese, then sprinkle in the soufflé dish and tilt it to distribute evenly.'

'Melt 2 tablespoons butter or margarine, add the peppers, and cook until tender.'

'Reserve.'

'Melt 3 tablespoons butter or margarine in a saucepan, whisk in the flour, and cook over low heat for 1 minute.'

'Gradually add the milk, whisking constantly, until thickened and smooth.'

'Remove from heat and stir in the egg yolks one at a time, beating well after each addition.'

'Stir in the peppers, paprika, salt, and black pepper.'

'Cook over low heat for 1 minute

Let cool slightly.'

'Beat the egg whites until stiff peaks form.'

'Fold the egg whites into the mixture, being careful not to deflate it.'

'Pour into the soufflé dish and bake in a moderate oven (170°C) for about 25 minutes, or until firm.'

'Serve 4-6 people.'