Print

Pioneer Woman Mac and Cheese Stuffed Peppers

Pioneer Woman Mac and Cheese Stuffed Peppers - recipe card
Print Recipe

A hearty, indulgent twist on two comfort-food classics: creamy, cheesy macaroni nestled inside roasted bell peppers and baked with a golden, crunchy panko topping. The creamy pasta contrasts beautifully with the sweet, tender peppers, while the crispy breadcrumb crust adds a delightful textural finish.

Ingredients

Scale
  • 4 large bell peppers, any color, tops cut off and seeds removed
  • 1/2 lb elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyere cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper, optional
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes, stirring occasionally to prevent sticking. Drain and set aside; do not rinse — the residual starch helps the cheese sauce cling.
  2. While the pasta cooks, prepare the peppers: slice off the tops, remove the seeds and membranes with a spoon. Trim the bottoms slightly so they stand upright, but do not cut through. Place the peppers in a baking dish just large enough to hold them snugly, such as a 9×13-inch dish.
  3. In a large saucepan over medium heat, melt the butter until it foams and then stops sizzling. Whisk in the flour and cook, stirring constantly, for 1-2 minutes — this roux should be pale and smooth, not browned, to avoid a nutty flavor that would overpower the cheese.
  4. Gradually pour in the warm milk, whisking continuously to prevent lumps. Increase heat slightly to medium-high and bring the mixture to a gentle simmer; it will thicken after about 3-4 minutes, coating the back of a spoon. Remove from heat.
  5. Stir in 1 1/2 cups of the shredded cheddar, all the Gruyere, salt, pepper, and cayenne (if using). Whisk until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
  6. Add the cooked macaroni to the cheese sauce and fold together until every piece is coated. The mixture will look quite saucy — that’s fine, as the pasta will absorb some in the oven.
  7. Spoon the mac and cheese mixture evenly into the prepared bell peppers, packing it gently. Place the peppers upright in the baking dish — you can add a little water to the bottom of the dish (about 1/4 inch) to help them steam and soften.
  8. In a small bowl, combine the panko breadcrumbs with the olive oil, stirring until the crumbs are evenly moistened. Sprinkle the remaining 1/2 cup cheddar over the filled peppers, then top with the panko mixture.
  9. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes more, until the peppers are tender when pierced with a fork, the filling is hot and bubbly, and the topping is golden brown. Let rest for 5 minutes before serving — this allows the filling to set slightly for clean slices.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the stuffed peppers completely but do not bake; wrap tightly and freeze for up to 2 months. To bake from frozen, add 20-25 minutes to the covered baking time. Reheating: For best results, reheat in a 350°F oven for 10-15 minutes, or microwave on medium power in 1-minute intervals until heated through. The panko topping will soften upon reheating; you can re-crisp it under the broiler for 1-2 minutes.

Nutrition

Keywords: mac and cheese stuffed peppers, stuffed bell peppers, Pioneer Woman recipe, baked pasta, creamy mac and cheese, cheddar cheese, comfort food, weeknight dinner, pepper boats

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mac-and-cheese-stuffed-peppers/