Two things I absolutely love are comfort food and cleverly disguised vegetables. That’s why these macaroni and cheese stuffed peppers are a favorite at my dinner table. They’re not only incredibly satisfying, marrying creamy, cheesy goodness with tender peppers, but they also offer a fun and visually appealing twist, especially when carved like Jack O’ Lanterns for a festive occasion. Plus, you can whip them up in just over an hour, making them a fantastic choice for busy weeknights or a cozy gathering.
With their vibrant color and rich flavor, these stuffed peppers are perfect for anyone who enjoys classic comfort food with a twist. The combination of macaroni and cheese enveloped in a sweet, tender bell pepper is simply mouthwatering. They bring a delightful richness and satisfying texture that’s especially perfect for fall gatherings or Halloween festivities.
Why you’ll love macaroni and cheese stuffed peppers
- Quick to prepare and bake, perfect for busy evenings.
- Deliciously creamy filling offers comforting flavors.
- Easily customizable with different cheeses or additions.
- Great for meal prep and freezer-friendly.
- Fun and festive presentation for special occasions.
What ingredients do I need for macaroni and cheese stuffed peppers?
- 6 orange bell peppers
- 8 ounces elbow macaroni or pasta of your choice, cooked according to package directions
- 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, plus more to taste
- 1 clove garlic, smashed and minced or 1/2 tsp garlic powder
- 1 cup whole or 2% milk
- ¼ cup plain greek yogurt
- ½ cup panko bread crumbs
Ingredient notes & swaps:
- Swap elbow macaroni for gluten-free pasta if desired.
- Use any shredded cheese for different flavor profiles; mozzarella or gouda work well.
- If allergic to dairy, try plant-based cheese and milk alternatives.
How do I make macaroni and cheese stuffed peppers step-by-step?
This recipe comes together quickly, starting with preparing the peppers and macaroni and ending with a delightful bake.
- Preheat oven to 350 degrees.
- Slice the tops off of the peppers and carve a Jack O’ Lantern face into each one.
- Melt two tablespoons of butter in a medium saucepan over medium heat.
- Whisk in flour, salt, and garlic and cook for about 1 minute or until very lightly browned.
- Slowly add the milk and Greek yogurt, whisk until smooth.
- Cook mixture over medium-low heat, whisking often for 3-5 minutes or until thickened (do not let it boil).
- Add cheese and whisk until smooth.
- Stir in cooked pasta until combined with cheese sauce, and adjust seasoning as necessary.
- In a small bowl, melt remaining one tablespoon of butter and toss with panko breadcrumbs and a pinch of salt.
- Place peppers in a baking dish. Fill with macaroni and cheese and top with panko mixture.
- Place the tops back on the peppers but slightly off to the side so the panko can brown.
- Bake for 30-35 minutes or until peppers are tender and can be pierced easily.
Pro Tip: If you want a crispy topping, broil the peppers for the last 2-3 minutes of cooking time for extra crunch.
How should I serve it?
These stuffed peppers are wonderful on their own but can be complemented with a simple side salad for freshness. A dollop of sour cream or additional shredded cheese on top can also elevate the dish. Consider presenting them on a festive platter for a holiday gathering; their bright color immediately brings joy to the table!
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the stuffed peppers a day in advance and keep them in the refrigerator before baking. For leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree oven until warmed through, about 15-20 minutes, to maintain the texture.
How do I fix common issues?
- Dry mixture: Stir in a splash more milk to loosen the cheese sauce.
- Bland flavor: Increase salt or add more cheese for richness.
- Soggy peppers: Pre-roast the peppers for 10 minutes before stuffing.
- Overcooked peppers: Bake at a lower temp if they become too soft.
- Separation in filling: Ensure to whisk continuously while adding milk to keep it smooth.
What variations can I try?
Feel free to mix in ingredients like cooked ground sausage or mushrooms for added flavor. You can also experiment with different bell pepper colors for visual variety. For a spicy kick, add diced jalapeños or chili powder to the cheese sauce.
FAQs
Can I use frozen bell peppers?
Frozen bell peppers can be used, but they tend to be softer, so they may cook more quickly. Adjust the baking time accordingly.
How can I make this dish vegetarian?
This recipe is already vegetarian-friendly! Just ensure that your cheese and butter are sourced from vegetarian-certified producers if needed.
What can I serve with macaroni and cheese stuffed peppers?
Pair them with a side of garlic bread and a light salad for a complete meal. They also work perfectly as a party appetizer served with dipping sauces.
Macaroni and Cheese Stuffed Peppers
Ingredients
Method
- Preheat oven to 350 degrees.
- Slice the tops off of the peppers and carve a Jack O’ Lantern face into each one.
- Melt two tablespoons of butter in a medium saucepan over medium heat.
- Whisk in flour, salt, and garlic and cook for about 1 minute or until very lightly browned.
- Slowly add the milk and Greek yogurt, whisk until smooth.
- Cook mixture over medium-low heat, whisking often for 3-5 minutes or until thickened (do not let it boil).
- Add cheese and whisk until smooth.
- Stir in cooked pasta until combined with cheese sauce, and adjust seasoning as necessary.
- In a small bowl, melt remaining one tablespoon of butter and toss with panko breadcrumbs and a pinch of salt.
- Place peppers in a baking dish. Fill with macaroni and cheese and top with panko mixture.
- Place the tops back on the peppers but slightly off to the side so the panko can brown.
- Bake for 30-35 minutes or until peppers are tender and can be pierced easily.
- These stuffed peppers are wonderful on their own but can be complemented with a simple side salad for freshness. A dollop of sour cream or additional shredded cheese on top can also elevate the dish.
- Prepare the stuffed peppers a day in advance and keep them in the refrigerator before baking. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree oven until warmed through, about 15-20 minutes.