Dinner

Macaroni and Cheese Stuffed Bell Peppers Recipe

BySophie Carsel February 11, 2026February 11, 2026

Introduction

This Macaroni and Cheese Stuffed Peppers recipe combines creamy, cheesy pasta with the sweet crunch of bell peppers for a comforting and colorful meal. It’s a fun twist on classic mac and cheese that’s perfect for family dinners or entertaining.

A bright yellow bell pepper is hollowed out and filled with a creamy, light-colored mixture that has small brown bits on top, likely from baked cheese or a topping. The pepper sits upright on a white plate with a subtle texture, and the filling slightly overflows the top, giving a soft, fluffy look. The background is a white marbled surface, creating a clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. elbow macaroni noodles
6 bell peppers
8 oz. cream cheese (⅓ fat cream cheese works fine)
8 oz. cheddar cheese, shredded
2 cups milk
1 tsp. dijon mustard
½ tsp. salt
Pinch of cayenne pepper (optional)
6 tsp. panko bread crumbs
Baking spray

Instructions

Step 1: Preheat your oven to 450ºF.
Step 2: Cook the macaroni according to the package directions until al dente. Drain well.
Step 3: Prepare the bell peppers by either cutting them in half lengthwise from stem to bottom and removing the seeds, or by removing just the stem end and deseeding the peppers. Arrange the peppers cut-side up on a large rimmed baking sheet.
Step 4: In a microwave-safe bowl, combine cream cheese, shredded cheddar, and milk. Microwave in 1-minute intervals for 3 to 5 minutes, stirring after each, until the sauce is fairly smooth with no large cream cheese lumps. Whisk in dijon mustard, salt, and cayenne pepper if using.
Step 5: Mix the drained macaroni with the cheese sauce and let it sit for 5 to 10 minutes, stirring well to combine.
Step 6: Fill each pepper with the macaroni and cheese mixture.
Step 7: Sprinkle panko bread crumbs evenly over the tops of the peppers, then lightly spray the crumbs with baking spray.
Step 8: Bake in the preheated oven for 20 to 25 minutes, until the breadcrumbs are golden brown, the filling is heated through, and the peppers have reached your desired tenderness.

Tips & Variations

For extra flavor, add cooked bacon bits or sautéed onions to the macaroni mixture before stuffing the peppers.
Use a mix of cheeses like mozzarella or gouda for a different cheesy profile.
If you prefer softer peppers, cover them loosely with foil during baking to steam them slightly.
To save time, prepare the cheese sauce on the stovetop by gently warming cream cheese, milk, and cheddar until melted and smooth.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF until warmed through, or microwave in short bursts to avoid overcooking the peppers.