CHEESY VEGETABLE STUFFED PEPPERS

Ingredients

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

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

Directions

1. In a large skillet, heat oil over medium heat. Add the onions and cook for a few minutes.
2. Add the carrots, mushrooms and broccoli. 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.
3. Preheat oven to 375 degrees F.
4. Slice the peppers in half, horizontally. Remove the seeds, rub the outside with a little olive oil and place on a lightly greased baking sheet.
5. Divide the vegetable mixture evenly into the peppers. Spoon the cheese sauce over the vegetables.
   
6. Bake the peppers in the preheated oven for 20 – 25 minutes.
7. Remove and serve.
8. For the 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.