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Three cheese macaroni stuffed peppers on a plate ready to enjoy

Three Cheese Macaroni Stuffed Peppers

These Three Cheese Macaroni Stuffed Peppers are a cozy, cheesy dish perfect for weeknight dinners or entertaining guests, combining a creamy macaroni filling with bell peppers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 stuffed peppers
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

Pasta and Cheese Filling
  • 12 ounces dry elbow macaroni Cook until slightly underdone
  • 1.25 cups gruyere cheese, shredded Freshly shredded recommended
  • 1 cup sharp cheddar cheese, shredded Freshly shredded recommended
  • 1 cup white cheddar cheese, shredded Divided into two portions
  • 0.5 cup white cheddar cheese For topping
  • 1 cup heavy cream Can substitute with half & half or any milk
  • 1 teaspoon salt Or to taste
  • 0.5 teaspoon black pepper Or to taste
  • 4 pieces bell peppers Any color works
  • to taste chopped parsley For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Boil the macaroni in salted water according to package instructions; drain well.
  3. Return the pasta to a pan over medium heat and add the gruyere, sharp cheddar, 1 cup of white cheddar, and heavy cream. Stir until the cheeses melt and the sauce thickens.
  4. Chop the tops off the peppers and scoop out the seeds. Rinse and pat dry.
Assembly
  1. Stir in salt and pepper to the macaroni. Taste and adjust seasoning.
  2. Fill each pepper with the cheesy macaroni, packing gently.
  3. Sprinkle the remaining ½ cup white cheddar cheese over the tops.
Baking
  1. Bake for 10–15 minutes until the cheese is bubbly and the edge of the peppers begin to brown.
  2. Garnish with chopped parsley and serve warm.

Notes

Use freshly shredded cheese for a smoother melt. You can also add smoked paprika or chopped cooked bacon for a twist. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.