Mac and Cheese Stuffed Peppers Recipe

Introduction

These Mac and Cheese Stuffed Peppers combine creamy, cheesy pasta with the sweet crunch of roasted bell peppers. It’s a comforting dish that adds a fresh twist to classic mac and cheese, perfect for a family dinner or meal prep.

Ingredients

• 4 large bell peppers, tops removed and seeds deveined
• 7 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup panko breadcrumbs
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly grease a baking dish that can hold the peppers upright.
2. Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
3. Step 3: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
4. Step 4: Gradually whisk in the milk, continuing to stir to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
5. Step 5: Remove the saucepan from heat. Stir in the cheddar, mozzarella, Dijon mustard, paprika, salt, and pepper until the cheese melts and the sauce is smooth.
6. Step 6: Add the cooked macaroni to the cheese sauce and mix well to coat evenly.
7. Step 7: Stand the bell peppers upright in the prepared baking dish. Fill each pepper with the macaroni and cheese mixture generously.
8. Step 8: In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this topping evenly over the stuffed peppers.
9. Step 9: Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the topping is golden and the peppers are tender.
10. Step 10: Garnish with chopped fresh parsley if desired and serve hot.

Tips & Variations

• For a smoky flavor, add a pinch of smoked paprika or a few dashes of hot sauce to the cheese sauce.
• Try using different cheeses like Gouda or Monterey Jack for a unique twist.
• If you prefer softer peppers, blanch them in boiling water for 3 minutes before stuffing.
• Use gluten-free pasta and flour to make this recipe gluten-free.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture, or microwave gently in short bursts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze Mac and Cheese Stuffed Peppers?

They freeze well before baking. Wrap each stuffed pepper tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Mac and Cheese Stuffed Peppers Recipe

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★★★★★

4.4 from 140 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Mac and Cheese Stuffed Peppers recipe combines creamy, cheesy macaroni with vibrant bell peppers for a comforting and visually appealing meal. The bell peppers are filled with rich macaroni and cheese, topped with a crispy breadcrumb and Parmesan crust, then baked until golden and tender—perfect for a hearty lunch or dinner.

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Ingredients

Scale 1x2x3x

Bell Peppers

• 4 large bell peppers, tops removed and seeds deveined

Pasta

• 7 ounces elbow macaroni

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste

Topping

• 1/4 cup panko breadcrumbs
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese

Garnish (optional)

• 1 tablespoon chopped fresh parsley

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Instructions

1. Preheat and Prepare Baking Dish: Set your oven to 375°F (190°C) and lightly grease a baking dish that will hold the bell peppers upright, ensuring they bake evenly without tipping over.
2. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set aside.
3. Start the Cheese Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
4. Thicken the Sauce: Gradually whisk in the whole milk to the roux to avoid lumps. Continue cooking and stirring for 3-4 minutes until the sauce thickens to a creamy consistency.
5. Incorporate Cheese and Seasonings: Remove the sauce from heat. Stir in shredded sharp cheddar, shredded mozzarella, Dijon mustard, paprika, salt, and freshly ground black pepper until the cheese melts completely and the sauce is smooth.
6. Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce and mix thoroughly so every piece is well coated.
7. Stuff the Peppers: Place the prepared bell peppers upright in the greased baking dish. Generously fill each pepper with the macaroni and cheese mixture, packing it in nicely.
8. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the stuffed peppers to create a golden, crunchy crust when baked.
9. Bake the Peppers: Cover the baking dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the tops are golden brown and the peppers have softened to tenderness.
10. Garnish and Serve: If desired, sprinkle chopped fresh parsley over the stuffed peppers before serving. Serve hot for a delicious, comforting meal.

Notes

• You can use any color bell peppers, but red, yellow, or orange add a sweeter flavor.
• For a spicier twist, add a pinch of cayenne pepper or some chopped jalapeños to the cheese sauce.
• To make this recipe vegetarian, ensure the cheese used does not contain animal rennet.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
• Feel free to add cooked bacon or ham bits to the macaroni if you want a non-vegetarian version.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: mac and cheese stuffed peppers, baked stuffed peppers, cheesy stuffed peppers, comfort food, vegetarian main dish