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Prep Time: 1 Hour
Yields: 8 Servings

A holiday table is never complete without a creamed vegetable dish. Use up those extra green and red bell peppers you have in the refrigerator and get into the true holiday spirit with this great recipe! Your guests will truly be impressed when they literally bit into a spoon filled with Christmas colors.

6 red bell peppers
6 green bell peppers
¼ pound butter
½ cup minced onions
¼ cup minced celery
bell pepper tops, minced
¼ cup minced garlic
½ cup flour
2 cups chicken stock
1 cup heavy cream
pinch of nutmeg
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
¾ tsp salt
2 tbsps sugar
½ cup grated Monterey Jack cheese
salt and ground black pepper to taste
½ cup bread crumbs
chopped parsley to garnish

Preheat oven to 350°F. NOTE: Cut the tops off the bell peppers, throw away the stems and mince the remaining bell pepper pieces to utilize the entire bell pepper. Set aside. Cut the bell peppers in quarter pieces, you may need to cut in half again to get nice 1-inch pieces. In a large stockpot, bring water to a rolling boil. Poach in lightly sugared water for 6-8 minutes or until al dente. Do not overcook. Drain and cool, set aside. In a large saucepan, melt butter over medium-high heat. Sauté onions, celery, bell pepper tops and garlic 5–10 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until white roux is achieved. Do not brown. Pour in stock, cream, nutmeg, Worcestershire sauce, cayenne pepper, salt and sugar whisking constantly to form white cream sauce. Do not scorch. Add cheese to sauce. Season with salt and pepper to taste. In a 9” x 11” baking dish layer bell peppers, alternating green and red in a baking dish and top with cream sauce. Sprinkle generously with bread crumbs. Bake on center oven rack for 30 minutes or until casserole is bubbly and slightly brown on top. Garnish with parsley before serving.



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