Introduction

These Macaroni and Cheese Stuffed Peppers are a comforting twist on two classic favorites. Creamy, cheesy macaroni fills tender bell peppers, creating a colorful and satisfying meal perfect for any occasion.

Macaroni and Cheese Stuffed Peppers Recipe - Recipe Image

Ingredients

1 lb. elbow macaroni noodles
6 bell peppers
8 oz. cream cheese (⅓ fat cream cheese works fine)
8 oz. cheddar cheese, shredded
2 cups milk
1 tsp. dijon mustard
½ tsp. salt
Pinch of cayenne pepper (optional)
6 tsp. panko bread crumbs
Baking spray

Instructions

Step 1: Preheat your oven to 450ºF.
Step 2: Cook the macaroni noodles according to the package directions, then drain well.
Step 3: While the pasta cooks, prepare the bell peppers by either cutting them in half lengthwise and deseeding, or by cutting off the stem end and removing seeds. Arrange the peppers cut-side up on a large rimmed baking sheet.
Step 4: Combine the cream cheese, cheddar cheese, and milk in a microwave-safe bowl. Microwave in 1-minute intervals for 3 to 5 minutes, stirring after each, until the sauce is smooth with no large cream cheese chunks.
Step 5: Whisk in the dijon mustard, salt, and cayenne pepper (if using) into the cheese sauce.
Step 6: Mix the drained macaroni noodles with the cheese sauce. Let it sit for 5 to 10 minutes, then stir well to combine.
Step 7: Fill each prepared pepper with the macaroni and cheese mixture.
Step 8: Sprinkle panko bread crumbs on top of each stuffed pepper, then lightly spray the tops with baking spray.
Step 9: Bake in the preheated oven for 20 to 25 minutes, until the breadcrumbs are golden brown, the filling is hot throughout, and the peppers reach your preferred tenderness.

Tips & Variations

For extra flavor, try adding cooked bacon bits or sautéed onions to the macaroni mixture before stuffing the peppers.
Use different types of cheese like gouda or mozzarella for a unique twist on the filling.
If you prefer softer peppers, cover the baking sheet loosely with foil during baking and remove the last 5 minutes to brown the topping.
You can use any color bell peppers, or a mix, for a vibrant presentation.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through, or microwave in short bursts until hot. The peppers are best enjoyed fresh but reheat well for quick meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use other types of pasta?

Absolutely. Small pasta shapes like shells, rotini, or penne work well for stuffing and mixing with cheese sauce.

Macaroni and Cheese Stuffed Peppers Recipe

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★★★★★

4.9 from 70 reviews

This Macaroni and Cheese Stuffed Peppers recipe combines creamy, cheesy macaroni with sweet bell peppers for a comforting and flavorful meal. The macaroni is cooked and mixed with a smooth cheese sauce made from cream cheese, cheddar, milk, and seasonings before being stuffed into hollowed bell peppers. Topped with crispy panko breadcrumbs and baked to golden perfection, this dish offers a delicious twist on traditional mac and cheese in a vibrant, colorful presentation.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta

1 lb. elbow macaroni noodles

Stuffed Peppers

6 bell peppers
6 tsp. panko bread crumbs
Baking spray

Cheese Sauce

8 oz. cream cheese (⅓ fat cream cheese works fine)
8 oz. cheddar cheese, shredded
2 cups milk
1 tsp. dijon mustard
½ tsp. salt
Pinch of cayenne pepper (optional)

Instructions

Preheat Oven: Set your oven to 450ºF to prepare for baking the stuffed peppers.
Cook Macaroni: Boil the elbow macaroni noodles according to the package instructions until al dente, then drain well.
Prepare Peppers: While pasta cooks, cut the bell peppers either in halves from the stem through the bottom and remove seeds, or cut off the stem end and de-seed the peppers. Arrange them cut-side-up on a large rimmed baking sheet.
Make Cheese Sauce: In a microwave-safe bowl, combine cream cheese, shredded cheddar, and milk. Microwave in 1-minute increments, stirring between each, for a total of 3-5 minutes until the sauce is smooth and creamy without large cream cheese chunks. Afterwards, whisk in dijon mustard, salt, and a pinch of cayenne pepper if desired.
Combine Pasta and Sauce: Pour the cheese sauce over the drained macaroni noodles and stir well. Let the mixture sit for 5-10 minutes to allow the flavors to meld.
Stuff Peppers: Spoon the macaroni and cheese mixture into the prepared bell peppers evenly.
Add Topping: Sprinkle panko breadcrumbs over the filled peppers and lightly spray the tops with baking spray to help with browning.
Bake: Place the stuffed peppers in the preheated oven and bake for 20-25 minutes until the breadcrumbs are golden brown, the filling is hot and bubbly, and the peppers reach your desired tenderness.

Notes

You can customize the cheese blend by using a combination of sharp cheddar and mozzarella for added stretchiness.
If you prefer softer peppers, bake for the full 25 minutes; for a crisper bite, reduce baking time slightly.
Use low-fat cream cheese to reduce calories if desired; the sauce may be a little less creamy.
This dish can be prepared ahead and refrigerated before baking; just extend baking time slightly if baking from cold.
For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Keywords: macaroni and cheese stuffed peppers, baked stuffed peppers, cheesy stuffed peppers, comfort food, easy dinner recipe