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Stuffed peppers is a quick and easy dinner, and the peppers can be stuffed with anything. Stuffed peppers are usually stuffed with ground beef and rice. But these cheesy stuffed peppers are made with a creamy stove-top mac and cheese, and covered with more cheese. To make these stuffed peppers even easier, you can use leftover or boxed mac and cheese instead of making it from scratch. They make a great quick and easy vegetarian meal that the whole family will love.
To make the creamy stove-top mac and cheese, the pasta is first cooked according to the package directions. To make the creamy cheese sauce, butter is melted in a large saucepan over medium heat. Flour is whisked with the melted butter until it is browned. Milk, cheese, salt and pepper are added to the mixture. Cook until the sauce is smooth and has thickened. Fully coat the cooked pasta with the cheese sauce. Prepare the bell peppers by cutting the tops off and removing the seeds. Fill each pepper with the mac and cheese and sprinkle with more shredded cheddar cheese. Bake until the peppers are slightly softened and the cheese has fully melted.
Cheesy Mac and Cheese Stuffed Peppers
Ingredients
- 16 oz. elbow noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
- 3 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 large bell peppers
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 F. Cook pasta according to package directions, drain. In a large saucepan over medium heat, melt butter.
- Whisk in flour and cook for a minute to brown. Pour in milk and cheese and season with salt and pepper. Continue to cook over medium heat, whisking constantly until the cheese sauce has thickened and is smooth.
- Mix the sauce with the cooked pasta. Cut the tops off of the bell peppers and remove the seeds. Fill each pepper with the mac and cheese. Place onto a large baking sheet and sprinkle each pepper with shredded cheddar cheese. Bake for 20-25 minutes.