Created: September 27, 2020 09:41 AM
Macaroni and Cheese Stuffed Peppers by Jodie Fitz
1 pound of small shell pasta
2 tablespoons olive oil
4 large bell peppers
4 tablespoons butter
½ cup sweet onion, diced
1 teaspoon onion powder
¾ teaspoon sea salt
½ teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 cup milk
¼ cup sour cream
1 ¼ cup Monterey Jack cheese, shredded
1 ¼ cup Vermont sharp cheddar, shredded
4 oz. extra sharp spreadable cheese
Nonstick cooking spray
Cook the pasta to an al dente state. Strain the water and shock the pasta with cold water to stop the cooking process. Toss the cooked pasta with one to two tablespoons of olive oil and a bit of salt to keep it from sticking together. Set it aside.
Wash and dry the bell peppers. Remove the tops from your peppers and the seeds inside along with the other inside parts of the pepper. Baste a light coat of canola or olive oil onto the outside of the peppers with a basting brush or paper towel. Place the coated peppers into an 8 x 8 inch glass-baking dish that has also been coated with a nonstick cooking spray.
Preheat the oven to 400 degrees.
Melt the butter in a saucepan over a low heat. Once the butter has melted, add in the onions and stir until they have softened. Once the onions are ready, add the onion powder, sea salt, dry mustard, garlic powder and black pepper to the butter. Continue to stir. Add in the milk and sour cream. Continue to stir over low heat.
Add in the cooked pasta. Add in the Monterey Jack cheese, the Vermont sharp cheddar and the spreadable cheese. Stir everything together until the cheeses have melted. Remove the mixture from the heat.
Fill the peppers. Bake for approximately 15 to 20 minutes.
Al Dente Pasta? The pasta is tender, but firm. Not mushy.
Peppers? This recipe fills four large peppers, if you have smaller peppers, it will make more.
Sides? I serve these with a tossed salad and/or fresh vegetables like steamed broccoli or roasted asparagus
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