Mac and Cheese Stuffed Peppers
Looking for a way to use up every last bit of your peppers without any chopping? All you have to do is cut off the pepper tops, stuff them with this easy-peasy mac and cheese recipe, place the “hats” back in the baking dish and bake until golden.
Substitute:
- No macaroni pasta? Use any short pasta.
- No garlic? Swap for 1 tsp garlic powder.
- No cheddar? Use parmesan, gruyere, fontina or any vegan cheese.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
6 Bell peppers
200 g Macaroni
2 Garlic cloves (grated )
6 tbsp Panko breadcrumbs
3 tbsp Olive oil
2 tbsp Butter / Vegan butter
1 tbsp Plain flour
200 ml Milk of choice
1 tbsp Dijon mustard
a pinch of Ground nutmeg
80 g Cheddar / Vegan cheese
Salt & pepper
Recipe:
- Preheat the oven to 200 C/180 fan/gas mark 6. Cook the pasta in boiling salted water until just al dente. Drain and set aside. While it's cooking, cut off the pepper tops and compost the seeds.
- In a small pan, melt the butter over a medium heat, then whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once or twice to stop it burning. Gradually whisk in the milk, then bring the mixture to a boil, whisking frequently until the sauce has thickened (about 2-3 minutes).
- Turn off the heat and add in the cheese, garlic, mustard, nutmeg, salt and pepper. Stir until the cheese is fully melted, then stir in pasta.
- Stuff the mac and cheese into each pepper, then put the peppers in a baking dish.
- In a bowl, combine the breadcrumbs and olive oil. Sprinkle the mixture over the peppers.
- Place the pepper tops in the baking dish too, then drizzle olive oil over it all.
- Bake for 25-30 minutes, or until the peppers are soft and the top of the mac and cheese is golden.
- Serve warm!
How to store
Store in an airtight container, in the fridge, for up to 3 days. Reheat in a hot oven for 10 minutes.
Leftovers
Serve alongside a simple lettuce salad with vinaigrette.
