I just hacked my way into a brand-new dinner idea that ALL of the kids asked for seconds of. (That almost never happens!) And if you haven’t ventured into stuffed peppers as a kid-approved meal yet, let me introduce you to the absolute best spin on a classic mac and cheese! You can dress it up by adding ground beef for a beefy mac and cheese or add in a can of diced tomatoes with chiles for a spicy kick (my fav). There are so many ways to adapt this recipe to taste, and it couldn’t be easier to whip together!
Mac and Cheese Stuffed Peppers
Pro tip: If it’s a hot summer day, skip the oven and just pop it onto the grill for the same amount of time instead!
Ingredients
- 1 20 oz pkg mac and cheese
- 4 bell peppers
- 2 tbsp panko breadcrumbs
- 1/4 c shredded cheddar cheese
- Optional:
- 1 lb ground beef
- 1 can of diced tomatoes with chiles (drained)
Directions
- Preheat oven to 450 degrees, cut the tops off of the bell peppers and remove all seeds.
- If adding beef: brown ground beef in a frying pan, drain.
- Spoon mac and cheese into bell peppers (and ground beef/diced tomatoes and chiles for additional options). Top with panko breadcrumbs and shredded cheese.
- Cook in oven for 20-25 minutes, until top is golden brown and crispy. Let cool for a couple minutes, serve and enjoy!