Mexican Mac and Cheese Stuffed Bell Peppers

Mexican Mac and Cheese Stuffed Bell Peppers:  This macaroni and cheese can also be made without the bell peppers, I just liked the idea and ultimately the flavor of adding a little something extra to this dish.   When you simmer the jalapenos into the Bechamel sauce, you get yourself a nice spicy and flavorful cheese mix to fold into macaroni.

Mexican Mac and Cheese

The cilantro puts this mac and cheese over the top.  I love the taste of cilantro and along with the jalapenos this dish turns into something incredibly special.  I just love using Mexican flavors in unique ways and the Mexican Mac and Cheese is no different.   I made these bad boys during Snowmageddon in New Jersey (which happened in January 2016 for those of you reading this blog post at a future date).

If you are looking for a truly different comfort food than I highly recommend placing this recipe on your to do list.

Mexican Macaroni and Cheese

Live to Eat!

5.0 from 1 reviews
Mexican Mac & Cheese Stuffed Bell Peppers
Prep time
Cook time
Total time
Mexican Mac & Cheese Stuffed Bell Peppers Recipe: A wonderfully simple yet delicious and unique take on classic macaroni and cheese.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 6 servings
  • 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)
  1. Preheat oven to 350 Degrees.
  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 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.
  5. Add the salt, pepper, garlic, cilantro and jalapenos and simmer in Bechamel sauce for 10-15 minutes so the flavors meld together.
  6. Add the cheese and stir in until melted.
  7. Meanwhile boil a pot of generously salted water and boil the pasta according to instructions.
  8. Drain pasta and mix into the cheesy Bechamel sauce.
  9. Fill each pepper, add to a pan with ½ inch of water on the bottom and cover with tinfoil.
  10. Cook for 30-40 minutes.

1 Comment. Leave new

  • I tried this last night to see if it was worth making for my Super Bowl party…it was awesome, definitely will be on my table..


Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Rate this recipe: