Pioneer Woman Mac And Cheese Stuffed Peppers is made with dry elbow macaroni, gruyere cheese, sharp cheddar cheese, white cheddar cheese, heavy cream, salt, black pepper, bell peppers, and chopped parsley. This recipe takes about 30 minutes to prepare and serves 6 people.
More Pioneer Woman Recipe:
- Pioneer Woman Stuffed Pepper Casserole
- Pioneer Woman Ham And Cheese Loaf
- Pioneer Woman Muffaletta Recipe
🧡 Why You’ll Love This Mac And Cheese Stuffed Peppers Recipe:
- Combination of Flavors: The sweet, roasted flavor of bell peppers pairs wonderfully with the creamy, savory taste of mac and cheese, creating a delightful contrast.
- Comfort Food Twist: This recipe takes the classic comfort of mac and cheese and adds a nutritious twist with bell peppers, making it both satisfying and slightly healthier.
- Kid-Friendly: Kids love the fun and familiar flavors of mac and cheese, and presenting it inside a pepper might even encourage them to enjoy their vegetables.
- Easy to Make: The recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels.
- Can Be Made Ahead: These peppers can be prepared in advance and baked when needed, making them perfect for busy schedules.
âť“ What Is Pioneer Woman Mac And Cheese Stuffed Peppers Recipe?
Pioneer Woman Mac And Cheese Stuffed Peppers is a delightful dish featuring cooked macaroni mixed with gruyere, sharp cheddar, and white cheddar cheeses, stuffed into bell peppers, then baked until golden and bubbly.
🌶 Pioneer Woman Mac And Cheese Stuffed Peppers Ingredients
- 12 ounces dry elbow macaroni – (NOT instant mac n’ cheese)
- 1 ÂĽ cups gruyere cheese – shredded
- 1 cup sharp cheddar cheese – shredded
- 1 cup white cheddar cheese – shredded, + ½ cup, divided
- 1 cup heavy cream – (or half & half, or other milk)
- 1 teaspoon salt – or to taste
- ½ teaspoon black pepper – or to taste
- 4 bell peppers – (your color of choice)
- chopped parsley, to garnish
🍲How To Make Pioneer Woman Mac And Cheese Stuffed Peppers Â
- Get a big bowl or a ziplock bag.
- Mix together soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, ginger, garlic, crushed red pepper, salt, and pepper. Save a bit of this mix.
- Preheat your oven to 400 degrees Fahrenheit.
- Cook the macaroni noodles as directed on the package, then drain them.
- Put the cooked macaroni in a pot. Add the cheeses (except for 1/2 cup of white cheddar) and heavy cream (or other milk). Stir it all together over medium heat until the cheeses are melted. Add salt and pepper to taste.
- Cut the tops off the peppers and remove the seeds from the inside.
- Fill each pepper with the cheesy macaroni mixture.
- Sprinkle the remaining shredded white cheddar cheese on top of each pepper.
- Bake the stuffed peppers in the oven for about 10-15 minutes until the cheese is melted and bubbly.
- Sprinkle some chopped parsley on top before serving. Enjoy your cheesy stuffed peppers!
đź’ Recipe Tips:
- Use dry elbow macaroni, not instant macaroni and cheese, for the best texture and flavor.
- Shred the gruyere, sharp cheddar, and white cheddar cheeses for a rich and creamy filling.
- Be sure to save a bit of the soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, ginger, garlic, crushed red pepper, salt, and pepper mixture for later use.
🧆 What To Serve With Mac And Cheese Stuffed Peppers?
You can serve mac and cheese stuffed peppers with Chili Mac, Johnny Marzetti, Hamburger Potato Casserole, Burrito Bowls, Collard Green Soup, Cream Of Chicken Soup, Cornbread, Focaccia Bread, or Tennessee Onions.
🎚 How To Store Leftovers Mac And Cheese Stuffed Peppers?
- In the fridge: Store leftover mac and cheese stuffed peppers in an airtight container for 3 -5 days.
- In the freezer: Wrap leftovers mac and cheese stuffed peppers tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag for 2- 3 months.
🥵 How To Reheat Leftovers Mac And Cheese Stuffed Peppers?
- In the oven: Preheat oven to 350°F and bake leftovers mac and cheese stuffed peppers for 3 minutes until heated through.
- In the microwave: Place leftovers mac and cheese stuffed peppers on a microwave-safe plate and heat on high for 2-3 minutes.
- In the air-fryer: You can reheat leftovers mac and cheese stuffed peppers for 5 minutes at 350°F until crispy and heated.
FAQ’S:
Are The Stuffed Peppers Spicy?
The stuffed peppers have a subtle kick of spice from the crushed red pepper in the macaroni mixture. You can adjust the spice level by adding more or less crushed red pepper to suit your taste preferences.
Can I Use Frozen Peppers Instead Of Fresh Ones?
Fresh bell peppers are recommended for this recipe to ensure the best texture and flavor. Using frozen peppers may result in a different texture and consistency of the final dish.
How Can I Prevent The Stuffed Peppers From Tipping Over In The Oven?
To prevent the stuffed peppers from tipping over in the oven, place them in a baking dish or on a baking sheet lined with foil. This will help stabilize the peppers as they bake.
Can I Use Different Types Of Cheese?
While the recipe calls for gruyere, sharp cheddar, and white cheddar cheeses, you can experiment with different types of cheese for a unique flavor profile. Try using mozzarella, fontina, or gouda for a delicious variation.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Ala King
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman Cheesy Refried Bean Casserole
Pioneer Woman Mac And Cheese Stuffed Peppers Nutrition Facts:
- Calories: 956 kcal
- Carbohydrates: 73 g
- Protein: 40 g
- Fat: 56 g
- Fat: 34 g
- Cholesterol: 186 mg
- Sodium: 1103 mg
- Potassium: 578 mg
- Fiber: 5 g
- Sugar: 8 g
- Calcium: 891 mg
- Iron: 2 mg
Pioneer Woman Mac And Cheese Stuffed Peppers
Description
Pioneer Woman Mac And Cheese Stuffed Peppers is made with dry elbow macaroni, gruyere cheese, sharp cheddar cheese, white cheddar cheese, heavy cream, salt, black pepper, bell peppers, and chopped parsley. This recipe takes about 30 minutes to prepare and serves 6people.
Ingredients
Instructions
- Get a big bowl or a ziplock bag.
- Mix together soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, ginger, garlic, crushed red pepper, salt, and pepper. Save a bit of this mix.
- Preheat your oven to 400 degrees Fahrenheit.
- Cook the macaroni noodles as directed on the package, then drain them.
- Put the cooked macaroni in a pot. Add the cheeses (except for 1/2 cup of white cheddar) and heavy cream (or other milk). Stir it all together over medium heat until the cheeses are melted. Add salt and pepper to taste.
- Cut the tops off the peppers and remove the seeds from the inside.
- Fill each pepper with the cheesy macaroni mixture.
- Sprinkle the remaining shredded white cheddar cheese on top of each pepper.
- Bake the stuffed peppers in the oven for about 10-15 minutes until the cheese is melted and bubbly.
- Sprinkle some chopped parsley on top before serving.
Notes
- Use dry elbow macaroni, not instant macaroni and cheese, for the best texture and flavor.
Shred the gruyere, sharp cheddar, and white cheddar cheeses for a rich and creamy filling.
Be sure to save a bit of the soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, ginger, garlic, crushed red pepper, salt, and pepper mixture for later use.