Mac & Cheese Stuffed
Mini Peppers

INGREDIENTS

6 mini Ontario Greenhouse peppers
¾ cup (180 mL) prepared macaroni and cheese
¼ cup (60 mL) shredded cheddar cheese
Optional garnishes: parsley, green onion, diced tomato

INSTRUCTIONS

• 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 will ooze out).
• 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
• Bake in preheated 350 degree oven until the pepper is softened and the macaroni and cheese is bubbling.
• Remove from oven, cool slightly; garnish if desired with one or all of the optional garnishes.

Chef’s Tip:
For more adult taste fill the pepper halves with decadent pasta with bolder cheeses in the sauce.