Macaroni and Hot Dog Stuffed Bell Peppers
Transform your comfort food game with these indulgent Macaroni and Hot Dog Stuffed Bell Peppers! This recipe takes classic mac and cheese to the next level by combining creamy, cheddar-loaded elbow macaroni with savory bites of diced hot dog, all baked to perfection inside colorful bell peppers. The rich cheese sauce, made from scratch with butter, flour, and milk, elevates the flavors, while the optional sprinkle of paprika adds a touch of smoky flair. Perfectly portioned and easy to serve, these stuffed peppers are a family-friendly dinner option or a fun twist for your next potluck. Ready in just 45 minutes, this dish is comfort food reinvented—oozing with gooey, cheesy goodness in every bite. Keywords: stuffed bell peppers, mac and cheese recipe, hot dog recipes, comfort food, family dinner ideas.
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Recipe Information
Ingredients
- 4 bell peppers (any color)
- 1 cup elbow macaroni
- 4 hot dogs
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 0.25 teaspoons paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Set the peppers aside.
Bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions, then drain and set aside.
Dice the hot dogs into small pieces and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Slowly whisk in the milk, making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens (about 3–4 minutes).
Remove the saucepan from heat and stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until smooth and creamy.
Combine the cheese sauce with the cooked macaroni and diced hot dogs in a large bowl. Mix well.
Stuff each bell pepper with the macaroni and hot dog mixture, packing it firmly.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are slightly golden.
Optional: Sprinkle with paprika for garnish before serving.
Allow the stuffed peppers to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.2 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 546 mg | 42% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
