Chicken Bacon Mac and Cheese Stuffed Peppers

• 6 large bell peppers
• 1 pound ground chicken
• 8 ounces elbow macaroni, cooked
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces smoked bacon, diced and cooked
• 2 cups milk
• 1/4 cup all-purpose flour
• 2 cups shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, cook ground chicken until browned, then season with salt, pepper, paprika, and garlic powder.
4. 4 In a saucepan, melt butter, whisk in flour to create a roux, and gradually add milk, stirring constantly until thickened.
5. 5 Combine cooked macaroni, cheddar cheese, and roux mixture in a bowl until creamy, then fold in cooked chicken and bacon.
6. 6 Stuff the mixture into the bell peppers, top with mozzarella and breadcrumbs.
7. 7 Place stuffed peppers on a baking sheet and bake for 30 minutes, or until peppers are tender and cheese is bubbly.
8. 8 Let cool for 5 minutes before serving.

Equipment

• Baking sheet
• Oven
• Large skillet
• Saucepan

Variations

• Add diced tomatoes for a twist.
• Substitute ground chicken with ground turkey for a leaner option.

Substitutions

• Use gluten-free breadcrumbs for gluten-free diners.
• Swap cheddar for Monterey Jack for a different cheese profile.

Pairings

• Sparkling water with a citrus wedge
• Classic Caesar salad

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Prepare the stuffed peppers up to the baking stage and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ