Jalapeno Macaroni & Cheese Stuffed Bell Peppers

Cheesy Pasta Stuffed PeppersI’ve talked a lot about my pickiest eater. He’s a tough nut to crack because a) I love food so much that I just don’t understand his level of pickiness and b) the foods he likes and doesn’t like seem to have no rhyme or reason. Meat? Dislike (except for bacon…I do get that). Fish? Like. Sauce? Dislike. Saucy sandwiches like Sloppy Joes or Meatball Subs? Like. Two things he’s always liked since he was old enough to eat table food are macaroni and cheese and bell peppers (which really befuddled me because I didn’t like bell peppers until I was an adult.) So this recipe is for him–this meat-free meal is loaded up with so much awesome stuff that you actually only need one box of macaroni and cheese to make 4-6 stuffed peppers.

You’re going to need a package of 3-Cheese Jalapeno Kraft Macaroni & Cheese, 2 tablespoons of butter, 2-3 tablespoons of milk, 1/2 cup canned black beans, rinsed and drained, 1/2 cup canned or frozen corn, rinsed and drained (no need to thaw it if you’re using frozen), 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1/2 cup chopped, seeded tomato, 2 tablespoons of lime juice, 8 ounces of pepper jack cheese (divided), and 4-6 red, yellow, and/or orange bell peppers (how many you’ll need depends on their size).

Preheat oven to 425 degrees.

Cook the macaroni and cheese according to the package directions, using the 2 tablespoons of butter and the milk to prepare it. When it’s ready, add the black beans, corn, green onions, cilantro, tomato, lime juice, and 1/2 of the pepper jack cheese.

Mixed Pasta

Cut the tops off the peppers and remove the seeds and internal membranes. Cut a very thin layer off the bottom of each pepper, not enough to cut through to the hollow inside, but just enough to provide a flat surface for the pepper to sit on. Fill each pepper with the macaroni and cheese mixture.

Pasta Stuffed Peppers

Sprinkle each pepper with the reserved pepper jack cheese.

Shredded Pepperjack

Bake in the preheated oven for 10-15 minutes or until the peppers are heated through and the cheese is melted (you might want to turn on the low broiler for the last minute or two to brown the cheese just a little bit). Serve immediately. Makes 4-6 servings.

Jalapeno Mac and Cheeese Stuffed Peppers from Our Best Bites

bestbites+kraft

Brought to you by Kraft Macaroni & Cheese.

32 comments

  1. I have been wondering about all these new Kraft Mac & Cheese products – can you actually taste the cheese? The regular kind does not have any cheese flavour at all to me. Maybe it’s because I was raised in England where cheese has a much stronger flavour – I only ever buy sharp or extra sharp cheddar here because anything milder has no taste to me.

  2. I have to ask, how much spice is actually in this mac and cheese? My son is super picky about anything that has a remote flavor of “spicy” in it. I have started calling anything slightly spicy, flavor. So now he tells me thing have too much flavor and refuses to eat them. I think these sound amazing and really want to try them. Thoughts?

    1. By itself, it’s on the spicy side. I like the kick, but it was too much for my kids. However, once everything is mixed together, the spiciness goes down. If you’re worried, I would probably sub another kind of cheese, but it’s really not too bad. Hope that helps!

      1. This does help, thank you! I was thinking of subbing out the pepper jack for the kids and keeping it for me and the hubby. My kids both love bell peppers so this should be ideal for them!

  3. This sounds really delicious and it’s very creative! I could see doing cooked rice with all the mix-ins, too, if Mac and Cheese isn’t your thing. Thanks for this idea, it sounds like something new my family would really like! And bell peppers, especially the red, orange, and yellow ones, are so nutritious, this is a great way to sneak in veggie nutrition, too.

  4. These sound terrific. And though it may defeat some’s purpose, I’d like to add maybe a bit of diced up chicken, and perhaps sprinkle with a little crumbled bacon 🙂

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