Mexican Mac & Cheese Stuffed Bell Peppers Recipe: A wonderfully simple yet delicious and unique take on classic macaroni and cheese.
Author: Cooking Divine
Recipe type: Appetizer
Cuisine: Mexican
Serves: 6 servings
Ingredients
6 Bell Peppers
1 Pound Pasta
4 Tablespoons Butter
4 Tablespoons Flour
2 Cups Whole Milk
1 Teaspoon Salt
½ Teaspoon Pepper
¼ Cup Fresh Cilantro (chopped)
2 Jalapenos (chopped)
2 Cups Mexican 4 Cheese (shredded)
2 Garlic Cloves (chopped)
Directions
Preheat oven to 350 Degrees.
Cut the tops off the bell peppers and dig out the insides so they resemble cups.
Boil a pot of water and place the peppers in and boil for 5 minutes, remove and let dry.
Make a Bechamel sauce by melting the butter in a small pot, then add the flour and mix together while cooking on medium until it resembles a brown paste (about 2-3 minutes). Slowly whisk in the milk and stir until it thickens, then lower heat to low.
Add the salt, pepper, garlic, cilantro and jalapenos and simmer in Bechamel sauce for 10-15 minutes so the flavors meld together.
Add the cheese and stir in until melted.
Meanwhile boil a pot of generously salted water and boil the pasta according to instructions.
Drain pasta and mix into the cheesy Bechamel sauce.
Fill each pepper, add to a pan with ½ inch of water on the bottom and cover with tinfoil.
Cook for 30-40 minutes.
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/mexican-mac-cheese-stuffed-bell-peppers/