In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
2. Step
In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
3. Step
Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
4. Step
Add the white sauce and cook well. Then, add half of your allotted cheese.
5. Step
Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
6. Step
Preheat oven to 350°F.
7. Step
Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
8. Step
In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
9. Step
Serve the roasted peppers directly out of the oven with greens on-side.
