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Macaroni and Cheese Stuffed Bell Peppers Recipe

★★★★★

4.8 from 125 reviews
  • Author: Sophie
  • Total Time: 50 minutes
  • Yield: 6 stuffed peppers 1x

Description

This Macaroni and Cheese Stuffed Peppers recipe combines creamy, cheesy macaroni with vibrant bell peppers for a comforting and delicious meal. The dish features elbow macaroni cooked to perfection and mixed with a smooth blend of cream cheese, cheddar, and milk, seasoned with Dijon mustard and a hint of cayenne. The mixture is stuffed into fresh bell peppers, topped with crunchy panko breadcrumbs, and baked until golden and tender, offering a delightful contrast of textures and flavors.

Ingredients

Scale

Macaroni and Cheese

  • 1 lb. elbow macaroni noodles
  • 8 oz. cream cheese (⅓ fat cream cheese works fine)
  • 8 oz. shredded cheddar cheese
  • 2 cups milk
  • 1 tsp. Dijon mustard
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)

Stuffed Peppers

  • 6 bell peppers
  • 6 tsp. panko bread crumbs
  • Baking spray

Instructions

  1. Preheat the oven: Preheat your oven to 450ºF to prepare for baking the stuffed peppers later.
  2. Cook the macaroni: Boil the elbow macaroni noodles according to the package instructions until tender, then drain well.
  3. Prepare the bell peppers: While the pasta cooks, prepare your bell peppers by either cutting them in half lengthwise from stem to bottom and deseeding, or by cutting off the stem end and removing the seeds. Arrange the peppers cut-side-up on a large rimmed baking sheet.
  4. Make the cheese sauce: In a microwave-safe bowl, combine the cream cheese, shredded cheddar, and milk. Microwave the mixture in 1-minute intervals, stirring after each, for about 3-5 minutes total until the sauce is smooth and creamy without large chunks of cream cheese.
  5. Season the sauce: Whisk in Dijon mustard, salt, and cayenne pepper (if using) into the cheese sauce for added flavor.
  6. Combine pasta and sauce: Mix the drained macaroni noodles with the cheese sauce. Let the mixture sit for 5-10 minutes to allow the pasta to absorb the sauce fully. Stir well before stuffing.
  7. Stuff the peppers: Fill each prepared bell pepper with the macaroni and cheese mixture, pressing down gently to pack it in.
  8. Add breadcrumb topping: Sprinkle 1 teaspoon of panko breadcrumbs evenly over the top of each stuffed pepper, then lightly spray the breadcrumbs with baking spray to aid browning.
  9. Bake the peppers: Place the baking sheet with the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until breadcrumbs are golden brown, filling is heated through, and the peppers are tender to your liking.

Notes

  • You can use different colors of bell peppers for a vibrant presentation.
  • For a spicier kick, increase the amount of cayenne pepper or add a pinch of smoked paprika.
  • If you prefer softer peppers, bake a few minutes longer, keeping an eye to avoid overcooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Using reduced-fat cream cheese helps lower the fat content without sacrificing creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: macaroni and cheese, stuffed peppers, baked stuffed peppers, cheesy pasta, comfort food, bell peppers recipe

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Find it online: https://cookwithsophie.com/macaroni-and-cheese-stuffed-bell-peppers-recipe/