Mac & Cheese Stuffed Peppers

The sweet flavor of a mini pepper combined with a warm cheesy filling. Great for game days or after school snacking.


  • 16 GREENHOUSE mini peppers
  • ¾ cup of prepared macaroni and cheese
  • ¼ cup shredded cheddar cheese


Optional garnishes:  parsley, green onion, diced GREENHOUSE tomatoes


  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 uprights in the baking pan (careful not to make a hold as the filling will ooze out).
  2. Fill the center of each pepper half with approximately 1 tbsp of prepared macaroni and cheese. Top each half with shredded cheese.
  3. Bake in preheated 350°F oven until the pepper is softened and the cheese is bubbling.
  4. Remove from oven, cool slightly; garnish if desired with one or all of the optional garnishes.


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