MAC AND CHEESE STUFFED PEPPERS

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Mac and Cheese Stuffed Peppers image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

8 ounces macaroni
1 cup whole milk
1 tablespoon butter
1 1/2 cups grated pepper jack cheese
4 ounces processed cheese, diced
Pinch of kosher salt
Pinch of seasoning salt
Pinch of freshly ground black pepper
4 roasted and peeled poblano peppers (see Cook's Note)
1 cup sour cream
1/4 cup fresh cilantro, chopped
1 teaspoon toasted ground cumin
1/2 teaspoon kosher salt
2 limes, zested and juiced
Vegetable oil, for frying
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
One 12-ounce bottle lager beer
4 large eggs, whisked

Steps:

  • For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
  • Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
  • Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
  • For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
  • For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
  • Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
  • When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.

Joy Sheikh
j.sheikh@hotmail.fr

This recipe is a keeper!


Noora Bhai78
bhai78@aol.com

I made this last night and it was a hit! Thanks for sharing.


Seth mikalow
mikalow1@yahoo.com

This is a must-try recipe!


Naveed Ali Ali
a.n@hotmail.fr

I can't wait to try this!


Rachel Moloney
m_rachel@hotmail.com

This looks amazing!


Jonias Mamabolo
jonias.m@yahoo.com

Yum!


Sachin 1
s0@gmail.com

This dish was delicious! The mac and cheese filling was perfectly creamy and cheesy, and the peppers were roasted to perfection. I would definitely recommend this recipe to anyone looking for a fun and easy weeknight meal.


Madison Hendricks
madison-h@gmail.com

I was a little skeptical about this recipe, but I'm so glad I tried it. The mac and cheese filling was creamy and flavorful, and the peppers were perfectly roasted. I will definitely be making this dish again.


Mihle Dobe
d_m@yahoo.com

This recipe is a great way to use up leftover mac and cheese. I had some leftover from a potluck, and this was the perfect way to use it up. The peppers added a nice touch of flavor, and the overall dish was very tasty.


Nae Nae
n_n11@hotmail.com

I'm not a huge fan of mac and cheese, but I really enjoyed this dish. The peppers added a nice kick of flavor, and the overall dish was very satisfying.


Asad Ijaz
ijaz.a@yahoo.com

I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out perfectly. The peppers were nice and tender, and the mac and cheese filling was delicious.


Mia Tulk
t@aol.com

This recipe was a hit with my whole family! The mac and cheese filling was perfectly creamy and flavorful, and the peppers added a nice touch of sweetness. I will definitely be making this dish again.