Description
A delicious twist on classic mac and cheese, these stuffed peppers are a hearty and flavorful dish that combines the creaminess of macaroni and cheese with the freshness of bell peppers.
Ingredients
Scale
- 4 large bell peppers, any color, tops cut off and seeds removed
- 200 g (7 oz) elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp paprika, optional
- 1/2 cup (30 g) breadcrumbs, preferably panko
- 1 tbsp melted butter
- 2 tbsp grated Parmesan cheese, optional
- 1 tbsp chopped fresh parsley, optional for garnish
Instructions
- Preheat the oven to 190°C (375°F).
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
- Arrange the hollowed bell peppers upright in a baking dish. Lightly brush or spray the outsides with oil.
- In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute.
- Gradually whisk in the milk; cook, stirring, until thickened, about 3–4 minutes.
- Remove the sauce from heat and stir in cheddar, mozzarella, salt, pepper, and paprika until smooth.
- Add the drained macaroni to the cheese sauce and mix well.
- Spoon the mac and cheese into each bell pepper, filling to the top.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the stuffed peppers.
- Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes, or until the breadcrumbs are golden and peppers are tender.
- Garnish with chopped parsley before serving, if desired.
Notes
- Feel free to use any color of bell peppers.
- For a spicier version, consider adding diced jalapeños or a dash of hot sauce to the cheese sauce.
- These stuffed peppers can be made ahead of time and frozen before baking for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg