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Savory Smoked Brisket Mac and Cheese Stuffed Peppers

smoked brisket mac and cheese stuffed peppers - featured image
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A comforting and flavorful dish combining smoky smoked brisket with creamy mac and cheese stuffed inside tender roasted bell peppers. Perfect for casual dinners, game days, or gatherings.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • Olive oil (for brushing)
  • Salt and freshly ground black pepper
  • 8 ounces elbow macaroni (about 225g)
  • 2 cups whole milk (or 2% milk as a lighter option)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup smoked gouda cheese, shredded
  • Salt and pepper, to taste
  • Optional: pinch of cayenne or smoked paprika
  • 2 cups smoked brisket, chopped into bite-sized pieces
  • 1/2 cup crispy fried onions (optional but recommended)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. Cut the tops off the bell peppers and remove seeds and membranes. Brush the outsides and insides with olive oil and season with salt and pepper. Set aside.
  3. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  4. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes until bubbly and slightly golden.
  5. Slowly whisk in whole milk, stirring constantly to avoid lumps. Cook until thickened and coats the back of a spoon, about 5-7 minutes.
  6. Remove from heat and stir in Dijon mustard, sharp cheddar, and smoked gouda. Season with salt, pepper, and optional cayenne or smoked paprika. Stir until cheese melts smoothly.
  7. In a large bowl, combine cooked macaroni, cheese sauce, and chopped smoked brisket. Adjust seasoning if needed.
  8. Stuff each bell pepper generously with the mac and cheese mixture, pressing down lightly to pack it in.
  9. Top each stuffed pepper with crispy fried onions if using.
  10. Place stuffed peppers upright in the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 10 minutes until tops are golden and bubbling and peppers are tender but not mushy.
  12. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook the pasta; al dente holds up better during baking. Cook the roux long enough to avoid raw flour taste. Use a cheese blend for best flavor. Roast peppers until tender but still firm. Rest dish 5 minutes after baking for easier serving. Tent with foil if peppers brown too quickly. For extra crisp, broil 2-3 minutes at the end. Variations include vegetarian options, different cheeses, and grilling instead of baking.

Nutrition

Keywords: smoked brisket, mac and cheese, stuffed peppers, comfort food, easy recipe, crowd-pleaser, smoky, cheesy

Find it online: https://blixfood.com/savory-smoked-brisket-mac-and-cheese-stuffed-peppers-recipe-easy-and-delicious/