Dinner

Macaroni and Cheese Stuffed Peppers Recipe

Name: Macaroni and Cheese Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb. elbow macaroni noodles; 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 bell peppers; 6 tsp. panko bread crumbs; Baking spray

ByLuna Ryder February 11, 2026February 11, 2026

Jump to Recipe

Introduction

This Macaroni and Cheese Stuffed Peppers recipe is a comforting twist on two classic favorites. Creamy, cheesy macaroni fills tender bell peppers, creating a satisfying meal that’s both fun and flavorful. It’s easy to prepare and perfect for a cozy dinner.

A whole yellow bell pepper is placed upright on a white plate, its top removed and stuffed with a creamy, cheesy mixture that is slightly browned and bubbly on top, showing small bits of browned ingredients within. The pepper’s smooth, shiny yellow skin contrasts with the textured, soft, and golden mixture inside. The plate sits on a white marbled surface, highlighting the bright color of the pepper. 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 the oven to 450ºF.
Step 2: Cook the elbow macaroni according to the package directions, then drain well.
Step 3: Prepare the bell peppers by either cutting them in half from stem to bottom and deseeding, or by cutting off the stem end and removing seeds. Arrange the peppers cut-side up on a large rimmed baking sheet.
Step 4: In a microwave-safe bowl, combine the cream cheese, shredded cheddar, and milk. Microwave for 1 minute at a time, stirring after each interval, until the sauce is smooth and free of cream cheese chunks—about 3-5 minutes total.
Step 5: Whisk in the Dijon mustard, salt, and cayenne pepper if using. Mix the cooked macaroni into the sauce and let sit for 5-10 minutes, then stir well to combine.
Step 6: Spoon the macaroni and cheese mixture into the prepared peppers, filling them generously.
Step 7: Sprinkle panko bread crumbs over the tops of the filled peppers and lightly spray with baking spray.
Step 8: Bake in the preheated oven for 20-25 minutes, until the breadcrumbs are golden brown, the filling is heated through, and the peppers have reached your desired tenderness.

Tips & Variations

Try adding cooked bacon bits or diced ham to the macaroni mixture for extra flavor.
Use different cheese varieties like Monterey Jack or Gruyere for a unique twist.
If you prefer softer peppers, cover the baking dish with foil for the first 15 minutes of baking.
For a vegetarian version, omit any added meats and consider mixing in sautéed mushrooms or spinach.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 350ºF oven for 15-20 minutes or microwave until warmed through. The peppers may soften further after reheating.

How to Serve

A yellow bell pepper is hollowed out and filled with a creamy cauliflower and cheese mix, showing bits of browned cheese on top with small pieces of cauliflower and herbs mixed in. The pepper sits in the center of a white plate, which is placed on a white marbled surface. The pepper’s smooth, shiny outer skin contrasts with the textured, slightly browned cheesy filling that fills the cavity up to the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne. Just adjust cooking time according to the package instructions.

How can I make this dish dairy-free?

You can use dairy-free cream cheese, plant-based shredded cheese, and a non-dairy milk such as almond or oat milk to make the sauce. The taste and texture will be slightly different but still delicious.