Mac and Cheese Stuffed Peppers

Creamy macaroni and cheese tucked inside roasted bell peppers is my go-to comfort food when I want something a little extra special but still easy enough for a weeknight. The buttery breadcrumb topping finishes the dish with a crispy bite that keeps everyone coming back for seconds.

I remember serving this on a back-to-school night and my daughter asked for seconds before I had even sat down. Now it is one of those dishes I know will always disappear quickly.

Ingredients

• Bell peppers: Chosen for sweetness and vibrant color; look for ones that sit upright
• Elbow macaroni: Classic shape soaks up all the cheese sauce; cook until just al dente for best texture
• Unsalted butter: For a rich base to the roux and breadcrumbs; choose high quality for flavor
• All purpose flour: Helps thicken the sauce; use fresh flour for best results
• Whole milk: Gives a creamy consistency; use full fat for maximum richness
• Shredded sharp cheddar cheese: Tangy sharp cheese is essential for bold flavor; grate fresh for best melt
• Shredded mozzarella cheese: Adds extra gooey texture; choose pre-shredded for convenience or fresh for stretchiness
• Ground black pepper and salt: For seasoning; use freshly ground pepper for zing
• Paprika: Brings optional color and gentle warmth; sweet or smoked both work
• Breadcrumbs: Especially panko; stay crisp and golden; choose coarse crumbs for best crunch
• Melted butter: Coats the breadcrumb topping so it browns evenly
• Grated Parmesan cheese: For nutty flavor in the crust; opt for freshly grated if possible
• Chopped fresh parsley: Brightens the final dish and offers a pop of color; choose flat-leaf parsley

Step-by-Step Instructions

Prep the Bell Peppers:

Cut the tops off the bell peppers and remove all seeds and membranes. Stand the peppers upright in a baking dish so they are steady while filling. Brush or mist the outside lightly with oil to encourage soft roasting.

Cook the Macaroni:

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and stir occasionally for even cooking. Once just al dente drain and set aside. Perfect doneness here keeps the pasta from getting mushy during baking.

Make the Cheese Sauce:

In a medium saucepan melt the butter over medium heat until foaming. Sprinkle in the flour and whisk constantly for one minute until bubbly and lightly golden. Gradually pour in the milk whisking to avoid lumps. Stir gently until the sauce thickens enough to coat a spoon about three to four minutes.

Melt in the Cheese:

Remove the saucepan from the heat and tip in the shredded cheddar, mozzarella, salt, pepper, and optional paprika. Stir gently until all is melted and silky smooth. The heat of the sauce should be enough to blend everything together.

Combine Pasta and Cheese Sauce:

Add the cooked and drained elbow macaroni to the warm cheese sauce. Stir thoroughly so all the noodles are well coated. The mixture should be creamy not runny.

Stuff the Bell Peppers:

Using a large spoon pack the cheesy macaroni mixture into each prepared pepper pressing down slightly so it fills each cavity. Fill right to the top so every bite is loaded.

Assemble the Breadcrumb Topping:

In a small mixing bowl toss together the breadcrumbs melted butter and Parmesan cheese if using. The crumbs should be evenly coated and just moist. Sprinkle a generous layer over each stuffed pepper for that signature crunch.

Bake the Peppers:

Cover the baking dish loosely with foil to keep moisture in and bake in a preheated oven at 190 Celsius until the peppers are nearly tender about thirty minutes. Remove the foil and continue baking another five minutes to let the breadcrumb topping turn golden brown.

Finish and Serve:

Pull the baking dish out and let the peppers settle for five minutes. Sprinkle with fresh chopped parsley for a beautiful garnish and serve warm.

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When I first tried using panko for the topping instead of regular breadcrumbs the crunch was such a game changer that now my family insists on it every time. Watching everyone dig in and argue over the last crispy bits always makes me smile.

Storage Tips

Leftover stuffed peppers keep well in the fridge for up to three days. Place them in an airtight container and reheat gently in the oven or microwave covered until warmed through. If the topping needs a refresh pop them under the broiler for a minute to re-crisp.

Ingredient Substitutions

You can easily swap in Monterey Jack Gruyère or your favorite cheese blend in place of cheddar and mozzarella. For gluten free needs choose gluten free pasta and breadcrumbs. Plant-based cheeses and non-dairy milk work if you are making this dish vegan.

Serving Suggestions

These peppers make a colorful main for weeknights or gatherings. Pair them with a bright green salad or roasted broccoli. For potlucks try making mini stuffed peppers using the same filling and smaller peppers.

Recipe Origins and Family Twist

Stuffed peppers have roots in many cuisines but this stuffed mac and cheese version puts an American comfort food spin on a classic. I first saw it on a potluck table years ago and could not wait to make a cheesy version at home. Ever since it is been a beloved part of my family’s comfort food rotation.

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Common Questions

→ Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to one day in advance, store covered in the refrigerator, and bake when ready to serve.

→ What types of cheese work best for this filling?

Sharp cheddar and mozzarella create a creamy, flavorful filling, but Gruyère or Monterey Jack also blend well for extra depth.

→ How can I make this dish gluten-free?

Simply substitute gluten-free macaroni and breadcrumbs for the regular versions to safely accommodate gluten-free needs.

→ Is there a way to add more protein?

For a boost, stir in cooked bacon, ham, or even lentils to the macaroni mixture before filling the peppers.

→ How do I keep the peppers from getting soggy?

Don’t overcook the peppers—bake just until tender. Using al dente pasta and draining well also preserves texture.

→ What can I serve alongside these stuffed peppers?

A simple green salad, roasted vegetables, or garlic bread pairs wonderfully for a balanced meal.