Description
Deliciously cheesy mac ‘n’ cheese stuffed into vibrant bell peppers, topped with crispy bacon. A perfect comfort food dish!
Ingredients
4 large bell peppers (any color)
2 cups elbow macaroni
4 cups sharp cheddar cheese, shredded
1 cup cooked bacon, crumbled
1/2 cup cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup bread crumbs
Fresh parsley for garnish
Instructions
1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. 3. In a large bowl, combine the cooked macaroni, cheddar cheese, cream cheese, crumbled bacon, garlic powder, onion powder, paprika, salt, and pepper. Mix well until combined.
4. 4. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the mac ‘n’ cheese mixture, packing it in tightly.
5. 5. Place the stuffed peppers upright in a baking dish. Sprinkle bread crumbs on top of each pepper for added crunch.
6. 6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown and the peppers are tender.
7. 7. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Notes
You can use any type of cheese you prefer for a different flavor. Try adding some jalapeños for a spicy kick!
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: stuffed peppers, mac and cheese, bacon