Jack O’ Lantern Macaroni and Cheese Stuffed Peppers
A festive twist on classic macaroni and cheese, these Jack O’ Lantern stuffed peppers are perfect for fall celebrations, offering a creamy, cheesy filling that delights the whole family.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 orange bell peppers
- 8 ounces elbow macaroni, cooked
- 7 ounces Truly Grass Fed Naturally Sharp Cheddar Cheese, shredded
- 3 tablespoons Truly Grass Fed Naturally Creamy Butter, divided
- 2 tablespoons all-purpose flour
- ½ teaspoon salt, plus more to taste
- 1 clove garlic, smashed and minced
- 1 cup whole or 2% milk
- ¼ cup plain Greek yogurt
- ½ cup panko bread crumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the tops off the bell peppers and carefully carve Jack O’ Lantern faces into each one. Set them aside.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, salt, and garlic; cook for about 1 minute.
- Pour in the milk and Greek yogurt, whisking until smooth. Cook over medium-low heat for 3-5 minutes until slightly thickened.
- Add the shredded cheese, whisk until melted and combined.
- Stir in the cooked pasta, ensuring it is well coated with the cheese sauce. Adjust seasoning if needed.
- Combine the remaining 1 tablespoon of butter with panko breadcrumbs and a pinch of salt for the topping.
- Fill each prepared pepper with the macaroni and cheese mixture and top with panko.
- Bake for 30-35 minutes until the peppers are tender.
Notes
Consider using different colored bell peppers or mixing in additional veggies like spinach or mushrooms for more flavor.