Mornay Glory

Mornay Glory
Recipe type: Appetizer
  • 3 bell peppers
  • 12 ounces Mornay Sauce (recipe follows)
  • 6 ounces sweet Italian sausage, pinched
  • 6 ounces bacon, crumbled
  • 6 ounces mushrooms, sliced
  • 3 ounces onion, chopped
  • 9 ounces mozzarella cheese, shredded
  1. Slice tops off bell peppers, scoop out center core, white ribs and seeds.
  2. Roast the bell peppers at 375 F for 8 minutes to soften.
  3. While peppers are roasting, heat the Mornay Sauce (recipe below), then add the cooked sausage, bacon, mushrooms and onion to the sauce.
  4. Mix together well, then fill each bell pepper with the sauce/ingredient mixture.
  5. Top each pepper with 3 ounces of mozzarella cheese and bake at 375 F until cheese is melted and golden.
  6. Serve.

Mornay Sauce
Recipe type: Sauce
  • 1 cup béchamel sauce
  • ½ cup grated Gruyère cheese
  • ½ cup grated Parmesan
  • 12 ounces heavy cream
  • 2 tablespoons unsalted butter
  1. Heat the béchamel until it simmers.
  2. Turn the heat to low.
  3. Stir in the Gruyère and then the Parmesan.
  4. Thin the sauce to the consistency
  5. desired by using the heavy cream.
  6. Take the sauce off the heat and swirl in the butter.