Mac and Cheese Stuffed Peppers (Print)

Baked macaroni and cheese fills sweet peppers, offering a creamy, comforting main for easy family dinners.

# Ingredients:

→ Produce

01 - 4 large bell peppers, tops sliced off and seeds removed

→ Pasta & Grains

02 - 7 ounces elbow macaroni
03 - 1/4 cup panko breadcrumbs

→ Dairy & Refrigerated

04 - 2 tablespoons unsalted butter
05 - 1 1/4 cups whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese

→ Pantry Staples

09 - 2 tablespoons all-purpose flour
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon Dijon mustard (optional)
13 - 1/4 teaspoon smoked paprika
14 - 1 tablespoon olive oil

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
02 - Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni until it reaches an al dente texture, following package directions. Drain the macaroni and set aside.
03 - While the pasta is cooking, prepare the bell peppers. Slice off their tops, then remove the seeds and internal membranes. Stand the hollowed peppers upright in the prepared baking dish.
04 - In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously.
05 - Gradually whisk in the whole milk, salt, black pepper, Dijon mustard (if using), and smoked paprika. Continue whisking and cook until the mixture has slightly thickened, approximately 2–3 minutes.
06 - Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese and shredded mozzarella cheese until they are fully melted and the sauce is smooth.
07 - Gently fold the cooked elbow macaroni into the cheese sauce, ensuring all pasta pieces are thoroughly coated.
08 - Spoon the prepared macaroni and cheese mixture into each bell pepper, filling them generously to the brim.
09 - In a small mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle this mixture evenly over the top of the stuffed peppers.
10 - Cover the baking dish with aluminum foil and bake for 25 minutes. Subsequently, remove the foil and continue baking for an additional 10 minutes, or until the tops are golden brown and the peppers are tender.
11 - Allow the stuffed peppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Uses everyday kitchen staples that are easy to find
  • Filled with both veggies and creamy pasta for a hearty yet balanced meal
  • Ready in under an hour, so it is doable even on weeknights
  • Vegetarian and family friendly so everyone at the table can enjoy
02 -
  • Great source of fiber and plant-based protein
  • Excellent way to sneak more vegetables into a meal
  • Keeps well for meal prep and is kid-approved when reheated
03 -
  • Always undercook pasta slightly so it does not turn mushy when baked
  • Press the filling into each pepper to avoid empty air pockets
  • For the deepest flavor use sharp cheddar and smoked paprika rather than mild versions
  • My family loves the crisp topping best so I usually make extra crumbs on the side for sprinkling at the table The topping makes all the difference

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