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.
