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Mac and Cheese Stuffed Peppers

Bell peppers hollowed out and packed with creamy cheddar macaroni and cheese, topped with buttery panko and baked until golden.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 410
Ingredients Method

Ingredients
  

  • For the Peppers and Pasta
  • 4 large bell peppers any color, tops cut off and seeds removed
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • For the Cheese Sauce and Topping
  • 2 cups shredded sharp cheddar
  • 1/2 cup shredded mozzarella
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Pinch of ground nutmeg optional
  • Salt and black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Method
 

  1. Preheat the oven to 375°F. Stand the hollowed peppers upright in a baking dish, trimming the bottom flat if needed.
  2. Cook the macaroni until just shy of al dente. Drain and set aside.
  3. Melt the butter, whisk in the flour, and cook about 1 minute.
  4. Slowly whisk in the milk and simmer until it coats the back of a spoon, about 4 minutes.
  5. Off heat, stir in the cheddar and mozzarella until melted. Stir in mustard, garlic powder, nutmeg, salt, and pepper.
  6. Fold in the drained macaroni, then spoon the mixture into the peppers.
  7. Top with the panko-oil mixture. Cover and bake 20 minutes, then uncover and bake 10 to 15 minutes more until golden.
  8. Rest 5 minutes before serving.