Italian Mac and Cheese Stuffed Peppers

Italian Mac and Cheese Stuffed Peppers are made with tasty Wisconsin cheddar and mozzarella surrounded by crisp bell pepper flavor.

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Servings: 6


  • 12 ounces elbow pasta
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 3 cups milk
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 red or green bell peppers
  • 2 tablespoons fresh basil leaves, chopped, for garnish


Preheat oven to 350°F.

In large pot of boiling water, cook macaroni according to package directions for al dente. Drain and set aside.

In medium saucepan over medium heat, melt butter. Whisk in flour and cook 3-4 minutes. Gradually whisk in milk and cook 5-6 minutes, until thick and smooth. Remove from heat and stir in cheddar and mozzarella cheese. Season with Italian seasoning, salt and pepper.

Cut tops off peppers and remove ribs and seeds. Place peppers in a large baking dish and spoon macaroni mixture into each pepper, filling to the top. Pour 1/2 inch of water into baking dish. Bake for 40 to 45 minutes, or until peppers are cooked through. Let stand 5 minutes.

Garnish with chopped fresh basil before serving.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.