Instructions: Preheat oven to 350F. Melt butter in large frying pan over med. heat. Add the cayenne pepper, onion, and garlic and saute for 2 - 3 mins. Add the broccoli stalks and saute for 2 - 3 mins. Add teh bell pepper and saute for 2 - 3 mins, or until the onion is golden. Add the salt , black pepper, and flour slowly while stirring, mixing well so there are no lumps in the flour. Transfer the tomatos from the can to a bowl using a slotted spoon.

(Do not drain the tomatos; you want the juice that is inside them) Cut the tomatos into large chunks. Add them to the frying pan with 1/4 cup of the tomato juice from the can. Stir well and simmer for 5 mins. Add the broccoli florets to the pan,stir well and simmer 5 mins. Transfer to a baking dish. (you can stop at this point, and cover with clear wrap when cool. Hold in fridge overnight. a.z.) Cover with cheddar cheese, and bake for 15 - 20 mins til the cheese is melted and bubbly. Remove from the oven and serve on a bed of rice.

Serves 6 as a side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.