Macaroni and Cheese Stuffed Peppers
A comforting twist on a classic favorite, these Macaroni and Cheese Stuffed Peppers marry nostalgia with vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 Orange Bell Peppers
- 8 Ounces Elbow Macaroni
- 7 Ounces Truly Grass Fed Naturally Sharp Cheddar Cheese, shredded
- 3 Tablespoons Truly Grass Fed Naturally Creamy Butter, divided
- 2 Tablespoons All-Purpose Flour
- ½ Teaspoon Salt
- 1 Clove Garlic, smashed and minced
- 1 Cup Whole or 2% Milk
- ¼ Cup Plain Greek Yogurt
- ½ Cup Panko Bread Crumbs
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prep the Peppers: Cut the tops off your orange bell peppers, removing the seeds and membranes.
- Cook the Pasta: Boil water and cook the elbow macaroni until al dente. Drain and set aside.
- Make the Roux: In a medium saucepan, melt 2 tablespoons of butter and whisk in the flour.
- Add Milk and Cheese: Gradually pour in the milk while whisking until thickened, then stir in the cheese until melted.
- Flavor Boost: Stir in the garlic, Greek yogurt, and salt. Adjust seasoning as necessary.
- Combine Pasta and Sauce: Mix the cooked macaroni with the cheese sauce until coated.
- Stuff the Peppers: Fill each pepper with the macaroni and cheese mixture.
- Crunchy Topping: Mix panko breadcrumbs with the remaining butter and sprinkle on top.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake until tops are golden brown.
Notes
Serve garnished with fresh herbs and pair with a crisp green salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: macaroni and cheese, stuffed peppers, comfort food, vegetarian recipe, family dinner