Mac And Cheese Stuffed Peppers Recipes

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MAC & CHEESE STUFFED POBLANOS



Mac & Cheese Stuffed Poblanos image

Turn a weeknight favorite into company's-coming fare. Add chopped wieners and yet more cheese to mac and cheese-and serve it stuffed in poblano chiles.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
3 OSCAR MAYER Wieners, chopped
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
8 poblano chiles, roasted, peeled and seeded
1/2 tsp. paprika

Steps:

  • Heat oven to 350ºF.
  • Prepare Dinners as directed on package. Stir in wieners and 1 cup shredded cheese.
  • Fill chiles with Dinner mixture; place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Top with remaining shredded cheese and paprika.
  • Bake 15 min. or until cheese is melted and peppers are heated through.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 8 g, TransFat 4 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

MAC AND CHEESE STUFFED PEPPERS



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.

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