Pioneer Woman Mac And Cheese Stuffed Peppers Recipe

This Pioneer Woman Mac And Cheese Stuffed Peppers Recipe is a cheesy and creamy recipe, which is made with roasted bell peppers and sharp cheddar cheese. It’s the ultimate comfort food mashup, ready in about 30 minutes.

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Pioneer Woman Mac And Cheese Stuffed Peppers Recipe Ingredients

• 12 oz dry elbow macaroni
• 1 ¼ cups Gruyère cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 ½ cups white cheddar cheese, shredded and divided
• 1 cup heavy cream (or half & half)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 4 large bell peppers (your color of choice)
• Chopped fresh parsley, to garnish

How To Make Pioneer Woman Mac And Cheese Stuffed Peppers

1. Preheat Oven and Cook Macaroni: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain well.
2. Make the Mac and Cheese: Return the drained macaroni to the warm pot. Add the shredded Gruyère, sharp cheddar, 1 cup of the white cheddar, and the heavy cream. Stir over medium heat until the cheeses are melted and a creamy sauce forms. Season with salt and pepper.
3. Prepare the Peppers: While the macaroni cooks, slice the tops off the bell peppers and remove the seeds and white membranes from the inside.
4. Stuff the Peppers: Carefully stuff each hollowed-out bell pepper with the prepared mac and cheese, packing it in gently.
5. Top and Bake: Arrange the stuffed peppers in a baking dish to keep them stable. Top each pepper with the remaining ½ cup of shredded white cheddar cheese. Bake for 10–15 minutes, or until the cheese is melted and bubbly, and the peppers are tender-crisp.
6. Garnish and Serve: Garnish with freshly chopped parsley and serve hot.

Recipe Tips

• How to get the creamiest mac and cheese? For the best, smoothest melt, always use blocks of cheese that you shred yourself. Pre-shredded cheeses are often coated in anti-caking agents that can make the sauce grainy.
• How do I keep the peppers from tipping over? Choose bell peppers that have a flat, stable bottom. If they are wobbly, you can slice a very thin layer off the bottom to create a flat surface for them to stand on in the baking dish.
• Can I add other ingredients? Absolutely. This recipe is a great base for additions. Try mixing in cooked, crumbled bacon, steamed broccoli florets, or a swirl of buffalo sauce into the mac and cheese before stuffing.
• Can I use different cheeses? Yes, feel free to experiment with your favorite melting cheeses. Monterey Jack, Colby, Fontina, or even smoked Gouda would be delicious substitutes or additions.

What To Serve With Mac and Cheese Stuffed Peppers

This dish is very rich and is a meal in itself. It pairs best with simple, fresh sides.

• A crisp green salad with a light vinaigrette
• Garlic bread or a crusty baguette
• Steamed green beans or roasted asparagus

How To Store Mac and Cheese Stuffed Peppers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat individual peppers in the microwave or place them in a baking dish in a 350°F (175°C) oven until warmed through.

Mac and Cheese Stuffed Peppers Nutrition Facts

• Calories: 956 kcal
• Protein: 42g
• Carbohydrates: 52g
• Fat: 63g
• Saturated Fat: 38g
• Sodium: 1400mg

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Ham And Cheese Loaf Recipe
• Pioneer Woman Jalapeno Cheese Crisps Recipe
• Pioneer Woman Mac And Cheese Recipe