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Stuffed peppers have long been a beloved dish in many kitchens around the world, known for their versatility and ability to adapt to a variety of fillings. From traditional rice and meat combinations to innovative vegetarian options, these colorful vessels of flavor can cater to diverse palates and dietary preferences. One particularly delightful incarnation of this classic dish is the Golden Mac and Cheese-Stuffed Peppers. This recipe offers a unique twist by incorporating creamy mac and cheese as the filling, thus elevating the humble stuffed pepper into a comforting, cheesy masterpiece.

Golden Mac and Cheese-Stuffed Peppers

Discover the joy of Golden Mac and Cheese-Stuffed Peppers, a delightful twist on a classic comfort food. This recipe combines creamy mac and cheese with vibrant bell peppers, creating a visually stunning and nutritious meal. Perfect for family dinners or gatherings, these stuffed peppers are easy to make and sure to impress. Learn how to select the best ingredients, prepare each component, and bake to perfection for a dish everyone will love. Get ready to elevate your cooking game!
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Ingredients
  

4 large bell peppers (any color)

2 cups elbow macaroni

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

2 teaspoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for heat)

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

    Prepare the Bell Peppers: Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.

      Cook the Macaroni: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

        Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 2 minutes to create a roux. Gradually pour in the whole milk while whisking to prevent lumps.

          Season the Sauce: Add the Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using) to the roux. Cook the mixture, whisking frequently, until it thickens (about 5-7 minutes).

            Add the Cheese: Remove the saucepan from the heat and stir in the sharp cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper to taste.

              Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring all the pasta is well-coated.

                Stuff the Peppers: Carefully spoon the mac and cheese mixture into each bell pepper, packing them tightly.

                  Prepare the Topping: In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed peppers for a crunchy topping.

                    Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and crispy.

                      Garnish and Serve: Once done, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings