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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce and mix thoroughly so every piece is well coated.
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.
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.
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.
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