Description
Bacon Mac ‘n’ Cheese Stuffed Peppers combine the creamy richness of mac ‘n’ cheese with the savory goodness of bacon, all packed into colorful bell peppers. This dish is a perfect fusion of comfort food and vibrant flavors, making it an excellent choice for family dinners or special occasions.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 6 slices of bacon, cooked and crumbled
- 1/4 cup bread crumbs (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 3-5 minutes.
- Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
- Add the cooked macaroni and crumbled bacon to the cheese sauce, stirring until well combined.
- Stuff each bell pepper with the bacon mac ‘n’ cheese mixture, filling them generously.
- If using, sprinkle bread crumbs on top for a crispy finish.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the top is golden brown.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit the bacon or use a vegetarian bacon substitute.
- You can use different types of cheese like mozzarella, gouda, or pepper jack for a unique flavor.
- If making ahead, you can prepare the mac ‘n’ cheese filling and store it separately from the peppers in the refrigerator for up to 24 hours. Stuff the peppers just before baking.
- To freeze, let the baked stuffed peppers cool completely, then wrap each one in plastic wrap and foil. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Bacon Mac 'n' Cheese Stuffed Peppers, Comfort Food, Mac 'n' Cheese, Stuffed Peppers, Bacon Recipes