Mac & Cheese Stuffed Peppers | Schnucks

Mac & Cheese Stuffed Peppers

Dinner, Local, Oven-Baked, Vegetable

Make the most of fresh local produce like green peppers grown by Zimmerman Farms in Vandalia, IL to make this indulgent dinner.

55M

4

Make the most of fresh local produce like green peppers grown by Zimmerman Farms in Vandalia, IL to make this indulgent dinner.

Ingredients

  • 2 1/2 tbsp. Schnucks unsalted butter, divided
  • 1 small local yellow squash, shredded and squeezed of excess moisture
  • 2 tbsp. flour
  • 2 cups Schnucks 2% reduced-fat milk
  • 2 tsp. paprika
  • 1 1/2 cups Schnucks shredded cheese of choice
  • 8 oz. Schnucks whole-wheat rotini, prepared according to instructions
  • 4 medium local green bell peppers, tops and seeds removed
  • 1/4 cup Schnucks Italian-style panko breadcrumbs

Instructions

  1. Preheat oven to 350 degrees. In a large skillet, melt 2 tablespoons butter over medium heat; add squash and sauté 5–6 minutes or until squash is tender. Stir in flour and sauté one minute more.
  2. Reduce heat to medium-low. Add milk and paprika; cook, stirring occasionally until milk is steaming and thickened. Remove from heat and stir in cheese until melted. Season with salt and pepper, if desired. Stir in pasta.
  3. Arrange peppers cut-side up in a baking dish; evenly fill them with the pasta mixture.
  4. In a small bowl, microwave remaining butter until melted. Add breadcrumbs to bowl and toss to combine; sprinkle on top of each pepper. Bake 30–35 minutes or until peppers are tender and topping is browned. Serve immediately.

Nutrition Facts

565 CALORIES Per Serving

FAT: 25G

SATURATED FAT: 15G

CHOLESTEROL: 73MG

SODIUM: 366MG

CARBOHYDRATES: 61G

FIBER: 9G

SUGAR: 6G

PROTEIN: 25G

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