Vegetarian > Stuffed Pepper

Macaroni and Cheese Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs

Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. Cook the macaroni according to the package instructions in a large pot of salted boiling water.
4. In a separate pot, melt the butter over medium heat.
5. Add the flour and whisk until smooth.
6. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.
7. Add the shredded cheddar cheese and whisk until melted and smooth.
8. Drain the cooked macaroni and add it to the cheese sauce. Stir until well combined.
9. Season the macaroni and cheese mixture with salt and pepper to taste.
10. Stuff the bell peppers with the macaroni and cheese mixture.
11. Sprinkle breadcrumbs over the top of each stuffed pepper.
12. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the breadcrumbs are golden brown.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 38g
Protein: 20g

Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Use any type of cheese instead of cheddar cheese.
- Use gluten-free breadcrumbs if needed.

Variations:
- Add cooked bacon or diced ham to the macaroni and cheese mixture.
- Add diced tomatoes or chopped spinach to the macaroni and cheese mixture.
- Use different types of peppers, such as poblano or jalapeño.

Tips and tricks:
- Make sure to season the macaroni and cheese mixture well with salt and pepper.
- Use a piping bag or spoon to fill the peppers evenly.
- If the breadcrumbs are not golden brown after baking, broil for a few minutes until they are.

Storage instructions:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad.

Garnishes:
Garnish with chopped parsley or green onions.

Pairings:
Pair with a crisp white wine or a light beer.

Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.

Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out. If the cheese sauce is too thin, add more cheese.

Food safety advice:
Make sure the stuffed peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Macaroni and cheese is a classic American comfort food that dates back to the 18th century.

Flavor profiles:
Creamy, cheesy, and savory.

Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.

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Taste: Cheesy, Creamy, Savory, Comforting