Mini Italian Meatball Mac and Cheese Stuffed Peppers
Mini Italian Meatball Mac and Cheese Stuffed Peppers is an American main course. For $3.7 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 1136 calories, 51g of protein, and 61g of fat. 406 people have tried and liked this recipe. This recipe from Half Baked Harvest requires olive oil, bread crumbs, ritz crackers, and pepper. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. Similar recipes are Italian Mac and Cheese Stuffed Peppers, Italian Mac and Cheese Stuffed Peppers #SundaySupper #GGHoliday2013, and Goat Cheese Stuffed Mini Peppers.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
6-8 bell peppers
1/4 cup bread crumbs
3 tablespoons butter
4 tablespoons butter
1/4 teaspoon cayenne pepper
1 pound spicy italian chicken sausage
2 teaspoons dried basil
1 egg
1/4 cup flour
1 cup fontina cheese, shredded
2 cloves garlic, minced or grated
1 1/4 cups provolone, gouda or havarti cheese, shredded (I used a mix)
2-3 cups of [your favorite marinara sauce |
2 3/4 cup milk (I use 2%)
1/4 teaspoon mustard powder
1 tablespoon olive oil
1 teaspoon dried oregano
1/3 cup freshly grated parmesan cheese
1/2 teaspoon pepper
1 1/2 cups crushed Ritz Crackers (about 1 sleeve)
1/4 teaspoon salt
Pinch of salt and pepper
2 1/2 cups sharp cheddar cheese, shredded
1 pound of your favorite short cut pasta
Equipment:
bowl
oven
pot
baking sheet
whisk
baking pan
aluminum foil
Cooking instruction summary:
InstructionsPreheat the oven to 400 degrees F.Bring a large pot of salted water to a boil.While the water boils, combine the ground sausage, egg, olive, oil, parmesan cheese, bread crumbs, garlic, dried basil, dried oregano and a pinch of salt and pepper in a bowl. Mix with your hands until just combined, then roll the meat into small bite size balls, about 1 teaspoon of meat. Place on a baking sheet and bake 15-20 minutes or until crisp and cooked throughout. Reduce the oven to 350 degrees F.Meanwhile make the mac and cheese. Boil the pasta until al-dente. Drain.In the same pot you boiled the pasta in, melt the 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Remove from the heat and stir in the mini meat balls.Spread the marinara over the bottom of a greased 9x13 inch baking dish. Cut the tops off the peppers and remove the seeds. Place the peppers in the baking dish. Stuff each pepper with mac and cheese.In a bowl combine the Ritz Crackers and 3 tablespoons butter. Sprinkle the mixture over the peppers. Drizzle the peppers with a little olive oil.Cover the baking dish with foil and bake for 15-20 minutes. Remove the foil and bake another 20-30 minutes or until the peppers are soft and the tops of the mac and cheese are golden. Serve with fresh basil and the marinara sauce in the bottom of the dish. Enjoy!
Step by step:
1. Preheat the oven to 400 degrees F.Bring a large pot of salted water to a boil.While the water boils, combine the ground sausage, egg, olive, oil, parmesan cheese, bread crumbs, garlic, dried basil, dried oregano and a pinch of salt and pepper in a bowl.
2. Mix with your hands until just combined, then roll the meat into small bite size balls, about 1 teaspoon of meat.
3. Place on a baking sheet and bake 15-20 minutes or until crisp and cooked throughout. Reduce the oven to 350 degrees F.Meanwhile make the mac and cheese. Boil the pasta until al-dente.
4. Drain.In the same pot you boiled the pasta in, melt the 4 tablespoons butter over medium heat.
5. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes.
6. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted.
7. Remove from the heat and stir in the mini meat balls.
8. Spread the marinara over the bottom of a greased 9x13 inch baking dish.
9. Cut the tops off the peppers and remove the seeds.
10. Place the peppers in the baking dish. Stuff each pepper with mac and cheese.In a bowl combine the Ritz Crackers and 3 tablespoons butter. Sprinkle the mixture over the peppers.
11. Drizzle the peppers with a little olive oil.Cover the baking dish with foil and bake for 15-20 minutes.
12. Remove the foil and bake another 20-30 minutes or until the peppers are soft and the tops of the mac and cheese are golden.
13. Serve with fresh basil and the marinara sauce in the bottom of the dish. Enjoy!
Nutrition Information:
covered percent of daily need
