Description
Crab Mac & Cheese Stuffed Peppers are tender bell peppers filled with creamy macaroni and cheese, sweet lump crab meat, and a golden cheesy topping for a comforting seafood-inspired meal.
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 8 oz lump crab meat, picked over for shells
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper halves in a baking dish and bake for 10 minutes to soften slightly.
- Cook macaroni according to package directions until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth and slightly thickened.
- Stir in cheddar, mozzarella, and half of the parmesan cheese until melted.
- Add Old Bay seasoning, garlic powder, salt, and black pepper.
- Fold in cooked macaroni and crab meat gently.
- Fill each pepper half with the crab mac and cheese mixture.
- Sprinkle remaining parmesan cheese over the tops.
- Bake for 20-25 minutes until bubbly and lightly golden.
- Garnish with parsley before serving.
Notes
- Use fresh lump crab meat for the best flavor.
- Do not overcook the pasta since it will continue cooking in the oven.
- Sharp cheddar provides the richest cheese flavor.
- Broil for 1-2 minutes at the end for a golden crust.
- Serve with a green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American