Mac & Cheese Stuffed Peppers

Slice the tops off the bell peppers. Just enough to expose peppers. Remove ribs and seeds with your fingers.

If necessary, to get the bell peppers to stand straight up just barely slice the bottom of the pepper to make it level, but not so much that you make a hole in the pepper. If you make a hole, the pepper will loose a little filling, but will be fine if not jostled too much.

Pour one centimeter of warm water on the bottom of a casserole dish. Drizzle peppers with enough olive oil to coat and place them in the casserole dish standing up.

Bake uncovered at 400º for approximately 35 minutes or until peppers begin to soften but not lose their shape.

Have macaroni & cheese cooked and hot when peppers come out the oven.

Pour approximately one cup of macaroni & cheese in each bell pepper, or as much is needed to fill the pepper. (Size of bell peppers vary)

Top each pepper with pizza cheese, parmesean, salt, and black pepper.

Bake uncovered at 400º for approximately 15 minutes or until cheese has melted and browned.

Variations; Bacon, pancetta, prosciutto, salami, capicola, pastrami, ham, pepperoni, sausage, bbq shredded chicken/beef/pork, garlic, shallots, caramelized onions, chives, cilantro, scallions, coriander, basil, parsely, oregano, rosemary, thyme, sage, Mexican oregano, jalapeños, habanero, poblano, ancho chile, chipotle, serrano, giardenera relish, zucchini, sofrito, vinegar, avocado, corn, bourbon, rum, yellow squash, white wine, white wine vinegar, peppercorn melange, broccoli, cauliflower,

Cont'd; Cumin, harissa, leeks, marjoram, smoked paprika, sage, tomato, sherry, feta, goat cheese, fontina, mozzarella, romano, gruyere, provolone, celery seed, applewood seasoning, asiago, pepperjack, monterey jack, swiss, roasted veggies