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Three Cheese Macaroni Stuffed Peppers

A comforting dish with gooey macaroni and cheese stuffed in roasted bell peppers, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 stuffed peppers
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the macaroni filling
  • 12 ounces dry elbow macaroni
  • 1.25 cups gruyere cheese, shredded Melts beautifully for silkiness.
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup white cheddar cheese, shredded Reserve ½ cup for topping.
  • 1 cup heavy cream (or half & half, or other milk) Use full-fat cream for the best texture.
  • 1 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper (or to taste)
For the peppers
  • 4 pieces bell peppers (your color of choice) Choose firm peppers to hold the filling.
  • chopped parsley, to garnish

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Cook the macaroni according to package instructions until just tender; drain and set aside.
  3. Return the drained macaroni to the pot and add gruyere, sharp cheddar, 1 cup white cheddar, and cream over medium heat. Stir constantly as the cheeses melt into a glossy sauce.
  4. Stir in salt and pepper, adjusting seasoning to taste; the sauce should cling to the pasta.
  5. Chop the tops off the peppers and scoop out the seeds and membranes. Optionally rub the insides with a little oil.
Assembly
  1. Spoon the cheesy macaroni into each pepper until snug.
  2. Top each pepper with the reserved ½ cup white cheddar.
Baking
  1. Place the peppers upright in a baking dish and bake for 10-15 minutes until the cheese is melted and the peppers soften but still hold shape.
  2. Let rest a few minutes, sprinkle with chopped parsley, and serve warm.

Notes

You can prepare ahead by assembling and refrigerating for up to a day. For variations, try adding smoked paprika or chopped basil to the filling.