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Macaroni and Cheese Stuffed Peppers

These macaroni and cheese stuffed mini peppers make a great after school snack or a quick lunch for kids. To please the grown-up palette, fill with homemade mac and cheese and then top with a Mexican cheese blend or some extra spices for some kick!

Serves 1/2 pepper

Macaroni and Cheese Stuffed Mini Peppers with Ontario Greenhouse Peppers

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 6 Ontario Greenhouse Mini Peppers
  • 3/4 cup (180 mL) prepared macaroni and cheese
  • 1/4 cup (60 mL) shredded cheddar cheese
  • Optional garnishes: parsley, green onion, diced tomato


  1. Wash the peppers, cut in half, remove seeds and ribs. Trim a very thin piece off the bottom of the peppers to allow them to sit upright in the baking pan (be careful not to make a hole as the filling may fall out).
  2. Fill the centre of each pepper half with approximately 1 tbsp (15 mL) prepared macaroni and cheese. Top each half with 1 tsp (5 mL) shredded cheese.
  3. Bake in preheated 350ªF (180ºC) oven until the pepper is softened and the macaroni and cheese is bubbling.
  4. Remove from oven, cool slightly; garnish if desired with one or all of the optional garnishes.

This recipe is kindly provided by our featured member, Ontario Greenhouse Vegetable Growers

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