Macaroni and cheese lovers get ready for a stuffed pepper recipe you cannot help but love! This vegetarian stuffed pepper is packed with gooey cheesy goodness.
1 pound macaroni pasta 1⁄4 cup unsalted butter 1⁄4 cup flour 1⁄2 teaspoon sea salt 2 cups milk 1 pound shredded cheddar cheese, reserve some for topping 4 bell peppers 1 teaspoon chopped parlsey
Preheat oven to 400 degrees F.
Bring water to a boil and then properly salt it. See the instructions in my video for perfect pasta.
Cook pasta per package instructions.
Melt butter over a medium-low heat. Sift in the flour and mix to thoroughly combine.
Add sea salt and slowly work in milk. Turn heat up to medium-high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken.
Turn off heat and when the mixture stops bubbling, add in cheese.
Add a handful of the cheese, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Be careful not to burn.
Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat.
Do not strain or rinse the pasta.
Do until all pasta is mixed into the cheese mixture and serve.
Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Mention how to buy bell pepper video
Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.
Share this recipe
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
Read by detailed bio...
Are you hungry? Subscribe to our weekly newsletter!
No spam – we promise (we’re vegetarian)