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Macaroni Stuffed Peppers

Western.Chefs's picture
Ingredients
  Green peppers 6
  Cooked elbow macaroni 3 Cup (48 tbs)
  Egg 1
  Commercial sour cream 1 Cup (16 tbs)
  Prepared mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Finely chopped onion 1 Tablespoon
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
Directions

Cut tops off peppers and remove seeds.
Parboil in salted water for 5 minutes; drain.
Stuff peppers with half of macaroni.
Beat egg; add sour cream, mustard, salt, pepper, onion and celery and pour over half of macaroni.
Sprinkle with half of shredded cheese.
Add remaining macaroni to peppers, pour in remaining sour cream mixture and top with Cheddar cheese.
Bake at 350° for 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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