Beazell's Cook Book

A & B Tex Mex Mac N Cheese Stuffed Peppers by Betty Schaub

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1 box Kraft Delux Mac N Cheese
1 medium onion chopped
4 bell peppers
1 large ham steak cubed
1 can whole kernel corn drained
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. French's yellow mustard
Beazell's Cajun Seasoning to taste
2 tblsp. Olive oil
2 tblsp. Butter
1/2 cup grated cheddar cheese
4 tblsp. Cracker crumbs

Top peppers, throw way stems, coursely chop tops. In a large skillet heat 2 tablespoons each olive oil and butter. Add chopped onion and pepper tops. Sauté' until onions are clear. Add chopped ham and cook until ham is heated through. Add corn and Beazell's Cajun Seasoning along with cumin and chili powder. Set aside.

In a large sauce pan prepare macaroni as directed on box reserving the cheese sauce. Drain macaroni and add to ham mixture. Stir in cheese sauce and cheddar. Mix well.

In another sauce pan par boil your peppers.

When peppers are done drain them on paper towel.

Place dry peppers in a baking dish. Spoon ham mixture into peppers. Pour 1 cup water into bottom of baking dish. Sprinkle 1 tblsp. Of cracker crumbs on top of each stuffed pepper.

Bake at 375 degrees for 45 minutes.


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