Mexican Mac & Cheese Stuffed Bell Peppers Recipe

Name: Mexican Mac & Cheese Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Bell Peppers; 4 Tablespoons Butter; 4 Tablespoons Flour; 2 cups Whole Milk; 1 teaspoon Salt; 1/2 teaspoons Pepper; 2 cloves Garlic, Chopped; 1/4 cups Fresh Cilantro, Chopped; 2 whole Jalapenos, Chopped; 2 cups Mexican 4 Cheese (shredded); 1 pound Pasta

Servings: persons

6 whole Bell Peppers
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Whole Milk
1 teaspoon Salt
1/2 teaspoons Pepper
2 cloves Garlic, Chopped
1/4 cups Fresh Cilantro, Chopped
2 whole Jalapenos, Chopped
2 cups Mexican 4 Cheese (shredded)
1 pound Pasta

1
Preheat oven to 350 degrees F.
2
Cut the tops off the bell peppers and dig out the insides so they resemble cups.
3
Boil a pot of water and place the peppers in and boil for 5 minutes, remove and let dry.
4
Make a bechamel sauce by melting the butter in a small pot, then add flour and mix while cooking on medium until it resembles a brown paste (about 23 minutes).
5
Slowly whisk in the milk and stir until it thickens, then lower heat to low.
6
Add salt, pepper, garlic, cilantro and jalapenos and simmer in bechamel sauce for 1015 minutes so the flavors meld together.
7
Add cheese and stir in until melted.
8
Meanwhile boil a pot of generously salted water and boil the pasta according to instructions.
9
Drain pasta and mix into the cheesy bechamel sauce.
10
Fill each pepper, add to a pan with 1/2 inch of water on the bottom and cover with tinfoil.
11
Cook for 3040 minutes.

930

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 whole Bell Peppers, 4 Tablespoons Butter, 4 Tablespoons Flour, 2 cups Whole Milk, and more.

Yes, Mexican Mac & Cheese Stuffed Bell Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Mac & Cheese Stuffed Bell Peppers

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