Italian Mac and Cheese Stuffed Peppers

Italian Mac and Cheese Stuffed Peppers

Savory Wisconsin cheddar and mozzarella macaroni and cheese has light Italian flavor and stuffed into pretty bell peppers. It’s the perfect dish for a special alfresco meal.

servings
6

Ingredients












Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package directions until al dente; drain. Meanwhile, cut tops off bell peppers and remove seeds. Cook bell peppers in boiling water in Dutch oven for 3-5 minutes or until crisp-tender. Drain and rinse in cold water. Place bell peppers upside down to drain; set aside.


3

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, Italian seasoning and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and mozzarella until melted. Stir in macaroni. Remove from the heat.


4

Spoon macaroni mixture into each bell pepper, filling to the top. Place bell peppers in greased 13 x 9-inch baking dish.  Bake covered, for 25 minutes. Uncover and bake 5-10 minutes longer or until bell peppers are tender and cheese is lightly brown. Let stand 5 minutes.


5

Garnish with parsley or basil.


Ingredients












Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package directions until al dente; drain. Meanwhile, cut tops off bell peppers and remove seeds. Cook bell peppers in boiling water in Dutch oven for 3-5 minutes or until crisp-tender. Drain and rinse in cold water. Place bell peppers upside down to drain; set aside.


3

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, Italian seasoning and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and mozzarella until melted. Stir in macaroni. Remove from the heat.


4

Spoon macaroni mixture into each bell pepper, filling to the top. Place bell peppers in greased 13 x 9-inch baking dish.  Bake covered, for 25 minutes. Uncover and bake 5-10 minutes longer or until bell peppers are tender and cheese is lightly brown. Let stand 5 minutes.


5

Garnish with parsley or basil.


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