Rich, cheesy mac and cheese stuffed peppers: tender sweet peppers filled with creamy, ultra-cheesy mac and finished with a crunchy herbed breadcrumb topping.
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Mac and cheese gets an upgrade: tender halved peppers become edible containers for a rich, creamy mac and cheese made with cheddar and gouda, then finished with a buttery, crispy panko topping. It’s a comforting, modern twist on stuffed peppers that’s easy to prepare and guaranteed to disappear fast.
These are simple to make but impressive to serve. Halve and core large sweet or green peppers, prepare a silky cheese sauce, fold in perfectly cooked pasta, stuff the peppers, sprinkle on the breadcrumb topping and bake until bubbling and golden. They’re great for family dinners, potlucks, or anytime you want a comforting, handheld-ish meal.
These Stuffed Peppers Feature…
- A base of tender sweet or green pepper halves
- A rich, creamy mac and cheese made with gouda and cheddar
- A crunchy, herbed panko breadcrumb topping
Making the Stuffed Peppers
(Full recipe and quantities are below.)
Ingredients You Will Need
- Peppers: large sweet or green peppers, halved and cored
- Cheddar cheese: shredded, mild or sharp depending on preference
- Gouda cheese: shredded for a smoky, melty texture
- Unsalted butter: for the roux and for the breadcrumbs
- Garlic: minced for the sauce
- All-purpose flour: to thicken the cheese sauce
- Milk (2% or skim): the main liquid for the béchamel base
- Heavy whipping cream: adds richness and silkiness
- Pasta: elbows, shells, or penne, cooked to al dente
- Panko breadcrumbs: for a crunchy topping
- Parsley: minced, for garnish
- Salt and pepper to taste
Choosing Your Peppers
This recipe works well with both sweet red, orange, or yellow peppers and larger green bell peppers. Use large peppers so each half holds a generous portion of mac and cheese. You can mix colors for a vibrant presentation.
Tips for Perfect Stuffed Peppers
- Cut peppers in half: Use a paring knife to remove seeds and membranes. Leaving the stem attached looks decorative, but you can remove it if preferred.
- Make a roux: Equal parts butter and flour form the base of the cheese sauce. Cook until lightly golden to remove the raw flour taste.
- Whisk in milk and cream slowly: Drizzle the liquids while whisking to prevent lumps and create a smooth sauce.
- Cook sauce until it coats a spoon: Stir over medium heat until bubbly and thickened, then remove from heat before adding cheese.
- Add cheese off the heat: Folding cheese into the sauce off heat prevents graininess and helps the sauce stay silky.
- Reserve cheese: Hold back some shredded cheese to sprinkle on top before baking for extra melt and browning.
- Cook pasta al dente: It will finish cooking in the sauce and in the oven; avoid overcooking while boiling.
- Bake at 400°F: About 20–25 minutes yields tender peppers and golden breadcrumbs.
Recipe Variations
Customize these stuffed peppers to suit your taste.
- Make it spicy: Add finely minced jalapeño or serrano to the mac mixture.
- Add vegetables: Stir in sautéed spinach, mushrooms, corn, or sun-dried tomatoes for more texture and flavor.
- Swap cheeses: Try gruyère, asiago, mozzarella, or Parmesan for different flavor profiles.
- Add meat: Fold in cooked, crumbled sausage, bacon, shredded chicken, or turkey for a heartier meal.
Meal Prep Instructions
Make ahead to save time on busy evenings.
- Prep the peppers: Halved and cored peppers can be stored in the refrigerator up to 4 days before assembling.
- Make the mac and cheese: Store the prepared mac in the refrigerator for up to 6 days.
- Assemble ahead: Stuff peppers and cover the baking dish; refrigerate up to 4 days. Remove from fridge 20 minutes before baking.
- Store leftovers: Baked stuffed peppers keep well in the refrigerator for up to 6 days; reheat gently in the oven.
If you love classic stuffed peppers, this mac-and-cheese version is a delicious, indulgent alternative. It’s comfort food with a playful twist—perfect for family dinners or when you want something cozy and fun.
More mac and cheese dinner ideas you might enjoy—search your favorite recipes for beer cheese mac, jalapeño mac bites, or spinach artichoke mac for additional inspiration.
Save this recipe and enjoy these creamy, cheesy stuffed peppers soon. If you make them, come back and leave a note—it helps other readers and makes my day.
Mac and Cheese Stuffed Peppers
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20 minutes
25 minutes
45 minutes
6 servings
Ingredients
- 3 large sweet or green peppers, halved and cores removed
- 1 1/2 cups shredded mild cheddar cheese
- 1 1/2 cups shredded gouda cheese
- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk (2% or skim)
- 1/4 cup heavy whipping cream
- 8 oz pasta (elbows, shells, penne), cooked al dente
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted (for breadcrumbs)
- 1 tablespoon minced fresh parsley
Instructions
- Preheat oven to 400°F (204°C). Lightly grease a 9×13 baking dish and arrange pepper halves in a single layer.
- In a medium bowl, combine both shredded cheeses and set aside.
- In a medium pot or Dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and cook 2–3 minutes until lightly golden.
- Slowly drizzle in milk and cream, whisking constantly until smooth. Cook over medium heat, stirring occasionally, until the sauce is bubbly and thickened.
- Remove from heat and stir in 1 1/2 cups of the cheese until melted. Fold cooked pasta into the sauce and season with salt and pepper to taste.
- In a small bowl, combine panko breadcrumbs with 1 tablespoon melted butter and season with salt and pepper.
- Divide the mac and cheese evenly among pepper halves. Top with the remaining 1 1/2 cups cheese and the breadcrumb mixture.
- Bake at 400°F for 20–25 minutes, until peppers are tender, cheese is melted, and breadcrumbs are golden. Garnish with fresh parsley and serve warm.
Notes
Stuffed peppers are best served immediately after baking. Refrigerate leftovers in an airtight container for up to 6 days and reheat gently in the oven to preserve texture.