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Description
Mac & Cheese Stuffed Bell Peppers: a comforting blend of creamy mac and cheese baked inside vibrant bell peppers. This recipe combines classic comfort food with a colorful twist, perfect for a satisfying meal.
Ingredients
Scale
- 4 bell peppers (various colors), halved and seeded
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Breadcrumbs for topping
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package directions. Drain and set aside.
- While macaroni cooks, prepare cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth.
- Cook, stirring constantly, until sauce thickens. Remove from heat and stir in 3 cups of cheddar cheese, salt, and pepper until melted.
- Add cooked macaroni to cheese sauce and stir to combine.
- Fill bell pepper halves with mac and cheese mixture. Top with remaining cheddar cheese and breadcrumbs, if desired.
- Arrange stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
- Customize your mac and cheese with your favorite cheeses, such as Gruyere, Monterey Jack, or pepper jack.
- Add cooked bacon or sausage to the mac and cheese filling for extra flavor.
- Roast the bell peppers for 15 minutes before stuffing for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 650
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg