Mac & Cheese Stuffed Peppers
Easy // 35mins // Serves 3-4
This is a festive and fun way to get the kids interested in their Hungry Harvest. Mac & Cheese + Harvest Veggies = Happy Harvesters. You can make a half batch with just one package of mac and cheese, but still load it up with veggies.
Tools: Sauce Pan and Lid, Baking dish
Harvest Ingredients: 6 to 8 green peppers, 1 bunch spinach, 3 cups grated rainbow carrots
Other Ingredients: 2 boxes favorite mac & cheese (I use 2 flavors & pasta shapes), Milk, Butter (as per the directions on the Mac & Cheese package), Grated cheese (optional)
Step 1: Wash & prep out the peppers while you get the mac & cheese started. Cut off the top, scoop out the seeds and membranes, cut in half lengthwise. Dice up the tops. Lay the peppers in an oven proof dish, spray with evoo and sprinkle with salt and pepper. Put into the cold oven and set to 400. Check after 15 mins or so for the level of tenderness your family prefers.
Step 2: Make the mac and cheese according to the package directions. But cut the cooking time in half. Add the diced peppers to the cooking water along with the pasta. I used Annie’s Organic Mac & Cheese and set a timer for 3 mins, then added the grated carrots for 2 more mins. The other batch was 4 mins, then added the spinach for 1 minute longer. Drain the pasta + veg & complete the flavorings as directed.
Step 3: Load up the peppers with both the spinach mac and the carrot mac. If you have extra pasta tuck it around the sides of the peppers. Everyone loves baked mac & cheese. Return to the oven for 10 mins. Add grated cheese to the top if desired and bake for 5 mins longer, or until cheese is bubbly and golden.
Chef's Note: When learning to love veggies in your daily meals, pair them with flavors you already love. It won’t be long before adding fresh Hungry Harvest vegetables to your mac and cheese becomes the preferred presentation!