- 4 large bell peppers
- 2 cups broccoli florets
- 1 medium carrot, diced
- 1½ cups whole kernel corn
- 1 cup fresh button mushrooms, quartered
- 1 small onion, diced
- 2 – 3 cloves garlic, chopped
- 1 tbsp chopped celery
- ¼ tsp salt
- ¼ tsp black pepper
- Pinch red pepper flakes
- 2 tbsp olive oil
- Cheese sauce
- 2 oz butter or margarine
- 2 oz flour
- 1½ cups milk
- 1½ cups grated cheddar cheese
- Salt and pepper
- Olive oil
- Cooking spray
In a large skillet, heat oil over medium heat. Add the onions and cook for a few minutes. Add the carrots, mushrooms, broccoli and garlic. Let cook for a few more minutes. Add the corn and celery, salt, black pepper and red pepper flakes. Taste and adjust seasoning. Remove from heat and set aside.
Preheat oven to 375 degrees F. Lightly spray a baking dish with cooking spray.
Slice the peppers in half, horizontally. Remove the seeds and lightly rub outside of the peppers with a little olive oil. Place on a lightly greased baking sheet.
Divide the vegetable mixture evenly into the peppers.
Spoon the cheese sauce over the vegetables. Top with any remaining vegetables.
Bake the peppers in the preheated oven for 20 – 25 minutes or until the peppers are tender. Remove and serve with rice or pasta.
FOR THE CHEESE SAUCE : In a pan, melt the butter or margarine over medium heat. Add the flour and stir for 1 minute. The mixture will be a flour paste. Add the milk and stir continuously until thickened.
Add the grated cheese and stir until melted and incorporated into the sauce. Season with salt and pepper to taste.