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Macaroni and Cheese Stuffed Peppers Recipe

★★★★★

4.7 from 776 reviews
  • Author: Luna
  • Total Time: 45 minutes
  • Yield: 6 stuffed peppers 1x
  • Diet: Vegetarian

Description

This Macaroni and Cheese Stuffed Peppers recipe combines creamy, cheesy elbow macaroni with sweet bell peppers for a comforting and flavorful dish. The macaroni is cooked and mixed with a smooth cheese sauce made from cream cheese, cheddar, milk, and Dijon mustard. Stuffed inside halved bell peppers and topped with crispy panko breadcrumbs, these stuffed peppers are baked until golden and tender, making a perfect family-friendly meal.

Ingredients

Scale

Pasta and Cheese Filling

  • 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)

Peppers and Topping

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

Instructions

  1. Preheat oven: Set your oven to 450ºF (232ºC) to ensure it’s ready for baking the stuffed peppers.
  2. Cook macaroni: Boil the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. Prepare peppers: Choose whether to cut the peppers in half vertically through the stem or slice off the stem end and deseed completely. Arrange the pepper halves or whole hollowed peppers cut-side-up on a large rimmed baking sheet.
  4. Make cheese sauce: In a microwave-safe bowl, combine cream cheese, shredded cheddar, and milk. Microwave in 1-minute increments for 3-5 minutes, stirring after each interval, until the mixture is smooth and creamy with no large cream cheese chunks. Then whisk in Dijon mustard, salt, and cayenne pepper (if using) to flavor the sauce.
  5. Combine pasta and sauce: Add the drained macaroni to the cheese sauce, letting it sit for 5-10 minutes to allow the sauce to thicken and fully coat the noodles. Stir thoroughly to combine.
  6. Stuff peppers: Spoon the macaroni and cheese filling evenly into the prepared peppers.
  7. Add breadcrumb topping: Sprinkle panko breadcrumbs evenly over each filled pepper and lightly spray the tops with baking spray to promote browning.
  8. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the breadcrumbs are golden brown, the filling is hot and bubbly, and the peppers have reached your preferred tenderness.

Notes

  • For milder peppers, choose yellow or orange bell peppers; for a slight kick, use red peppers.
  • You can substitute whole milk with 2% milk for a lighter version.
  • To make the breadcrumbs extra crispy, toast them in a dry skillet before topping the peppers.
  • Use a sharp cheddar for a more intense cheesy flavor, or mix with Monterey Jack for creaminess.
  • If you prefer a softer pepper, consider roasting the peppers lightly before stuffing.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: macaroni and cheese stuffed peppers, baked stuffed peppers, cheesy stuffed peppers, comfort food, easy dinner recipe

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