Broccoli with Sweet Pepper Cheddar Sauce

Broccoli with Sweet Pepper Cheddar Sauce
  • Prep Time: 5 Min.
  • Cook Time: 12 Min.
  • Yield: 8 servings


  • 2 pound broccoli or cauliflower florets
  • 2 tablespoon butter
  • 2 tablespoon all purpose flour
  • 1/2 cup diced red bell pepper
  • 1 (12 fl.oz.) can PET® Evaporated Milk
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon cayenne pepper


  • PLACE steamer basket in large saucepan filled with 1/2-inch water, being sure basket does not touch water. Place broccoli in steamer basket. Cover. Heat to boiling. Reduce heat to low. Steam 10 to 11 minutes or until stems are crisp tender.
  • MELT butter in medium saucepan over medium heat. Whisk in flour. Cook 1 minute, stirring constantly. Stir in red pepper. Cook 1 minute. Slowly blend in evaporated milk. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Reduce to medium-low heat. Stir in cheese, mustard, salt and cayenne pepper until cheese melts.
  • PLACE broccoli in serving dish. Spoon sauce over top.
  • Nutritional Information Per Serving

    Serving Size 1/8 of recipe, Calories Per Serving 180, Total Fat 11g, Calories From Fat 7g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 30mg, Sodium 400mg, Carbohydrates 13g, Dietary Fiber 4g, Sugar 5g, Protein 10g;Percent Daily Value*: Vitamin A 80%, Calcium 25%, Vitamin C 200%, Iron 6%.

    *Percent Daily Values are based on a 2,000 calorie diet.