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• 8 large bell peppers (orange, red, or yellow work well)
• 1 container La bella Romana Chili
• 1 half pan La bella Romana macaroni and cheese
• 1/2 cup shredded cheddar for topping
• Salt and black pepper to taste
• Optional garnishes: sour cream, chopped green onions, extra shredded cheese
1. Prepare the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers (keeping them to the side) and carefully remove the seeds and membrane. Place in a baking dish
2. Combine the Filling: Chop the tops of the bell peppers. In a large bowl, mix together the chopped peppers, the chili and the prepared macaroni and cheese. Stir until well combined.
3. Stuff the Peppers: Spoon the chili and mac and cheese mixture into each of the prepared bell peppers, filling them to the top.
4. Bake: Add a little bit of water to the bottom of the pan. Place the stuffed peppers in the preheated oven. Cover with foil and bake for 15-25 minutes, or until the peppers are tender when pierced with a fork.
5. Add Cheese and Bake Again: Remove the peppers from the oven and take off foil. Sprinkle shredded cheese over the top of each one. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Carefully remove the stuffed peppers from the baking dish. Garnish with your desired toppings, such as sour cream, green onions, or extra cheese. Serve hot.
Tips and Variations:
• Spice it up: Add a pinch of chili powder or red pepper flakes to the filling for a bit of a kick.
• Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.