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Delightfully comforting and wonderfully colorful, Golden Mac and Cheese-Stuffed Peppers are a delicious twist on a classic favorite. This innovative dish marries the creamy richness of macaroni and cheese with the vibrant crunch of bell peppers, creating a meal that is both visually appealing and satisfying. Perfect for a family dinner, a weekend gathering, or even as a potluck contribution, these stuffed peppers are sure to impress with their enticing flavors and delightful presentation.

Golden Mac and Cheese-Stuffed Peppers

Discover the flavorful world of Golden Mac and Cheese-Stuffed Peppers! This innovative dish combines the creamy comfort of macaroni and cheese with vibrant bell peppers, creating a meal that's as appealing to the eyes as it is to the taste buds. Perfect for family dinners or potlucks, these stuffed peppers offer a nutritious twist on a classic favorite. Explore the step-by-step preparation and tips on maximizing flavor, ensuring every bite is deliciously satisfying. Enjoy a delightful culinary adventure!

Ingredients
  

4 large bell peppers (any color)

2 cups elbow macaroni

2 cups sharp cheddar cheese, shredded

1 cup cream cheese, softened

1 cup milk

2 tablespoons unsalted butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional for a kick)

Salt and pepper to taste

1/2 cup panko breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.

        Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the cream cheese until melted and smooth. Gradually whisk in the milk until well combined.

          Add spices and cheese: Stir in garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Slowly add the shredded cheddar cheese, stirring constantly until melted and smooth.

            Combine macaroni and cheese sauce: Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is fully coated.

              Stuff the peppers: Spoon the mac and cheese mixture into each bell pepper, pressing down gently to pack it in.

                Top with breadcrumbs: In a small bowl, mix the panko breadcrumbs with a little olive oil, salt, and pepper. Sprinkle this mixture evenly over the stuffed peppers.

                  Bake: Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and crispy.

                    Garnish and serve: Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4