Keto Stuffed Bell Pepper Mac and Cheese Boats
Colorful bell pepper halves become edible boats filled with creamy macaroni and cheese, topped with melted cheddar and crispy fried onions. This family-friendly dinner combines the comfort of boxed mac and cheese with the nutrition of bell peppers. The peppers are microwaved until tender, then stuffed with seasoned mac and cheese enriched with extra cheddar and Worcestershire sauce. Perfect for weeknight dinners when you want something fun and satisfying that kids will actually eat.
Ingredients
- 1 box macaroni & cheese mix, 7 1/4 ounceshomemade mac and cheese1:1comfort
use same amount of prepared mac and cheese
- ¼ cup milk
- ¼ cup butter
- 1 ½ cups Cheddar cheese, shredded, divided
- 1 tbsp Reduced Sodium Worcestershire Sauce
- 4 red, green or yellow bell peppers, halved lengthwise
- 1 ⅓ cups White Cheddar Crispy Fried Onionspanko breadcrumbs1:1textureadds gluten
toast in dry pan until golden
- ¼ cup water
Instructions
- 1
Prepare macaroni and cheese mix in medium saucepan as directed on package using milk and butter
- 2
Stir in cheese and Worcestershire sauce into prepared macaroni, set aside
- 3
Arrange pepper halves cut side up in glass baking dish
- 4
Add water to baking dish and cover
- 5
Microwave peppers on HIGH for 5 minutes or until crisp-tender, drain water
- 6
Spoon macaroni and cheese into pepper halves
- 7
Sprinkle with remaining cheese and crispy fried onions
- 8
Microwave for 2 minutes
Tips
Choose peppers that can stand upright by trimming a small slice from the bottom if needed
Pierce pepper skins with a fork before microwaving to prevent bursting
Let peppers cool for 2-3 minutes before serving as filling will be very hot
Good to Know
Refrigerate leftovers up to 3 days. Reheat in microwave 1-2 minutes.
Peppers can be pre-cooked and mac and cheese prepared up to 1 day ahead. Assemble and heat when ready to serve.
Serve immediately while cheese is melted and peppers are warm.
Common Mistakes
Don't overcook peppers in first step to avoid mushy texture
Drain water completely before filling to prevent soggy bottoms
Substitutions
use same amount of prepared mac and cheese
FAQ
Can I use fresh bell peppers instead of frozen?
Yes, this recipe uses fresh bell peppers. Choose firm peppers without soft spots for best results.
What if I don't have a microwave?
Roast peppers at 375°F for 20-25 minutes, then stuff and bake 10 more minutes until cheese melts.
How long do leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave for 1-2 minutes.