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Mac and Cheese Stuffed Peppers Recipe

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4 from 3 reviews

Delicious and comforting Mac and Cheese Stuffed Peppers combine creamy, cheesy pasta with sweet bell peppers, baked to perfection with a crunchy breadcrumb topping. This easy-to-make dish is perfect for a family dinner and offers a delightful twist on classic mac and cheese by incorporating vibrant, tender peppers.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

For the Stuffed Peppers

  • 3 large sweet or green peppers, halved and cores removed

Cheese Mixture

  • 1-1/2 cups shredded mild cheddar cheese
  • 1-1/2 cups shredded gouda cheese

Sauce

  • 2 tablespoons unsalted butter
  • 2 medium cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% or skim milk
  • 1/4 cup heavy whipping cream

Pasta

  • 8 oz pasta (elbows, shells, penne, etc), cooked according to package instructions until al dente

Breadcrumb Topping

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon minced fresh parsley

Seasoning

  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish and arrange the halved and cored peppers in a single layer in the dish, ready for stuffing.
  2. Combine Cheeses: In a medium bowl, mix together the shredded cheddar and gouda cheeses. Set this cheese mixture aside for later use.
  3. Make the Cheese Sauce: In a medium pot or Dutch oven over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour to form a roux, cooking for 2-3 minutes until it turns golden brown.
  4. Add Dairy: Slowly drizzle in the milk and heavy whipping cream while whisking continuously to prevent lumps. Cook the sauce over medium heat, stirring occasionally, until it becomes bubbly and thickened.
  5. Incorporate Cheese and Pasta: Remove the pot from heat, and stir in 1-1/2 cups of the cheese mixture until fully melted and smooth. Gently fold the cooked pasta into the cheese sauce. Season with salt and pepper to taste. Set aside briefly.
  6. Prepare Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of melted butter. Season with salt and pepper to taste. Set aside.
  7. Stuff the Peppers: Spoon the mac and cheese mixture evenly into each pepper half placed in the baking dish. Top each stuffed pepper with the remaining 1-1/2 cups of cheese and sprinkle the breadcrumb mixture evenly over the top.
  8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly with a golden breadcrumb crust.
  9. Garnish and Serve: Remove from oven and sprinkle the stuffed peppers with minced fresh parsley. Serve warm and enjoy this comforting, cheesy meal.

Notes

  • You can use any pasta shape you prefer, such as elbows, shells, or penne.
  • To make this recipe vegetarian, ensure the cheeses and butter used are appropriate for vegetarian diets.
  • For a lower-fat version, use skim milk and reduce or omit heavy cream.
  • Pre-cooking the peppers slightly (steaming or microwaving) can shorten baking time if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/mac-and-cheese-stuffed-peppers-recipe/