This delicious Pioneer Woman Mac & Cheese Stuffed Peppers recipe is quick, easy, and perfect for a weeknight dinner. The creamy cheese filling pairs wonderfully with the smoky poblano peppers, and the crispy batter adds a satisfying crunch. You can easily customize it with ingredients you have on hand for a simple yet flavorful meal.
Ingredients Needed
- 8 ounces elbow macaroni
- 1 cup whole milk
- 1 tablespoon butter
- 1 1/2 cups grated pepper jack cheese
- 4 ounces processed cheese (diced)
- 1 pinch kosher salt
- 1 pinch seasoning salt
- 1 pinch freshly ground black pepper
- 4 roasted and peeled poblano peppers
Cilantro-Lime Cream:
- 1 cup sour cream
- 1/4 cup fresh cilantro (chopped)
- 1 teaspoon toasted ground cumin
- 1/2 teaspoon kosher salt
- 2 limes (zested and juiced)
Batter:
- Vegetable oil (for frying)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 12-ounce bottle lager beer
- 4 large eggs (whisked)
How To Make Mac N Cheese Stuffed Peppers
- Prepare the Mac & Cheese Filling: Cook the macaroni according to package directions, drain, and set aside. In a large saucepan, heat the milk and butter over medium heat. Add the grated pepper jack cheese and processed cheese, stirring until melted. Stir in the kosher salt, seasoning salt, and black pepper. Add the cooked macaroni to the cheese sauce, mix well, and set aside.
- Stuff the Peppers: Make a slit in each poblano pepper and remove the seeds. Carefully stuff each pepper with 1/4 to 1/2 cup of the macaroni and cheese mixture. Be careful not to overstuff. Use a toothpick to help seal each pepper and set aside.
- Make the Cilantro-Lime Cream: In a small bowl, whisk together the sour cream, cilantro, cumin, kosher salt, lime zest, and lime juice until smooth and well-combined. Set aside.
- Prepare the Batter: In a large pot, heat vegetable oil to 375°F (190°C) for frying. In a separate bowl, whisk together the flour, baking powder, kosher salt, and black pepper. In a measuring cup, combine the beer and eggs, then whisk the liquid mixture into the dry ingredients until fully incorporated.
- Fry the Stuffed Peppers: Dip each stuffed pepper into the batter, making sure it’s fully coated, then carefully lower it into the hot oil. Fry for about 2 minutes or until golden brown and crispy. Use a slotted spoon to remove the peppers and drain on a paper towel-lined plate.
- Serve: Drizzle with the cilantro-lime cream and serve immediately.
Recipe Tips
- Don’t Overstuff the Peppers: Don’t stuff the peppers too much. Fill them with enough macaroni and cheese, but leave a little space to avoid spills when frying.
- Use Fresh Ingredients: Use fresh cilantro and lime juice for the best taste in the cilantro-lime cream. It will make the dish taste fresh and zesty.
- Get the Oil Hot Enough: Make sure the oil is at 375°F (190°C) before frying the peppers. This helps them stay crispy and not soggy.
- Change Up the Cheese: Feel free to swap the pepper jack cheese for other cheeses like cheddar or mozzarella. This gives you different flavors.
- Prepare in Advance: You can make the mac and cheese filling and cilantro-lime cream earlier. This way, you can quickly stuff and fry the peppers when ready to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers mac n cheese stuffed peppers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers mac n cheese stuffed peppers s tightly in plastic wrap or foil, and freeze them for up to 2 months. Thaw them overnight in the fridge before reheating in the oven at 350°F until hot.
- Reheating: Reheat leftovers mac n cheese stuffed peppers in the oven at 350°F for 10 minutes or in the microwave for 2-3 minutes until hot.
Nutrition Facts
Serving Size: 1 pepper (out of 6 servings)
- Calories: 400
- Total Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 42g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 14g
More Pioneer Woman Recipes:
Pioneer Woman Mac N Cheese Stuffed Peppers
Description
This delicious Pioneer Woman Mac & Cheese Stuffed Peppers recipe is quick, easy, and perfect for a weeknight dinner. The creamy cheese filling pairs wonderfully with the smoky poblano peppers, and the crispy batter adds a satisfying crunch. You can easily customize it with ingredients you have on hand for a simple yet flavorful meal.
Ingredients
Cilantro-Lime Cream:
Batter:
Instructions
- Prepare the Mac & Cheese Filling: Cook the macaroni according to package directions, drain, and set aside. In a large saucepan, heat the milk and butter over medium heat. Add the grated pepper jack cheese and processed cheese, stirring until melted. Stir in the kosher salt, seasoning salt, and black pepper. Add the cooked macaroni to the cheese sauce, mix well, and set aside.
- Stuff the Peppers: Make a slit in each poblano pepper and remove the seeds. Carefully stuff each pepper with 1/4 to 1/2 cup of the macaroni and cheese mixture. Be careful not to overstuff. Use a toothpick to help seal each pepper and set aside.
- Make the Cilantro-Lime Cream: In a small bowl, whisk together the sour cream, cilantro, cumin, kosher salt, lime zest, and lime juice until smooth and well-combined. Set aside.
- Prepare the Batter: In a large pot, heat vegetable oil to 375°F (190°C) for frying. In a separate bowl, whisk together the flour, baking powder, kosher salt, and black pepper. In a measuring cup, combine the beer and eggs, then whisk the liquid mixture into the dry ingredients until fully incorporated.
- Fry the Stuffed Peppers: Dip each stuffed pepper into the batter, making sure it’s fully coated, then carefully lower it into the hot oil. Fry for about 2 minutes or until golden brown and crispy. Use a slotted spoon to remove the peppers and drain on a paper towel-lined plate.
- Serve: Drizzle with the cilantro-lime cream and serve immediately.
Notes
- Don’t Overstuff the Peppers: Don’t stuff the peppers too much. Fill them with enough macaroni and cheese, but leave a little space to avoid spills when frying.
- Use Fresh Ingredients: Use fresh cilantro and lime juice for the best taste in the cilantro-lime cream. It will make the dish taste fresh and zesty.
- Get the Oil Hot Enough: Make sure the oil is at 375°F (190°C) before frying the peppers. This helps them stay crispy and not soggy.
- Change Up the Cheese: Feel free to swap the pepper jack cheese for other cheeses like cheddar or mozzarella. This gives you different flavors.
- Prepare in Advance: You can make the mac and cheese filling and cilantro-lime cream earlier. This way, you can quickly stuff and fry the peppers when ready to serve.
Pioneer Woman Mac N Cheese Stuffed Peppers