Hamdi Saidani This Pioneer Woman Mac and Cheese Stuffed Peppers is a crispy and cheesy recipe, which is made with roasted poblano peppers and a creamy mac and cheese filling. It’s the ultimate game day appetizer, ready in about an hour.
Pioneer Woman Mac and Cheese Stuffed Peppers Ingredients
For the Mac and Cheese & Peppers:
- 4 large poblano peppers
- 8 ounces macaroni
- 1 cup whole milk
- 1 tablespoon butter
- 1 1/2 cups grated pepper jack cheese
- 4 ounces processed cheese, such as Velveeta, diced
- Pinch of kosher salt & seasoning salt
- Pinch of freshly ground black pepper
For the Cilantro-Lime Cream:
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon toasted ground cumin
- 1/2 teaspoon kosher salt
- 2 limes, zested and juiced
For the Batter & Frying:
- Vegetable oil, for frying
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- One 12-ounce bottle lager beer
- 4 large eggs, whisked
How To Make Pioneer Woman Mac and Cheese Stuffed Peppers
- Roast and Prep the Peppers: Following the cook’s note, roast the poblano peppers under a broiler until the skin is charred all over. Place them in a resealable plastic bag and let them steam for 20 minutes. Once cool, peel off the skins. Make a single slit down the side of each pepper and carefully remove the seeds.
- Make the Mac and Cheese: Cook the macaroni until al dente; drain. In a saucepan over medium heat, heat the milk and butter. Stir in the cheeses until melted, then season with the salts and pepper. Stir the cooked macaroni into the cheese sauce.
- Stuff the Peppers: Gently stuff a heaping 1/4 to 1/2 cup of the macaroni and cheese into each roasted pepper, being careful not to overstuff or tear them. Use a toothpick to pin the slit closed.
- Make the Cilantro-Lime Cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt, and the lime zest and juice until well combined. Set aside.
- Prepare for Frying: In a large, heavy-bottomed pot, heat about 3-4 inches of vegetable oil to 375°F. While the oil heats, make the batter by whisking the flour, baking powder, salt, and pepper in a large bowl. In a separate bowl, mix the beer and eggs, then whisk this liquid into the dry ingredients until just combined.
- Fry and Serve: Dip a stuffed pepper into the batter until it is fully coated. Carefully lower the pepper into the hot oil. Repeat with the remaining peppers, frying in batches. Fry for about 2 minutes, turning, until deep golden brown and crisp. Drain on a paper towel-lined plate and serve immediately, drizzled with the cilantro-lime cream.
Recipe Tips
- How to get the crispiest batter? The key is the oil temperature. Using a deep-fry thermometer to maintain a steady 375°F is crucial. If the oil is too cool, the batter will absorb too much oil and be greasy. If it’s too hot, it will burn before the inside is hot.
- Can I make these ahead of time? Yes, you can prep all the components in advance. The mac and cheese, the cilantro-lime cream, and the roasted and peeled peppers can all be made a day ahead and stored in separate airtight containers in the fridge. Stuff and fry the peppers just before serving for the best result.
- How do I keep the peppers from falling apart? Roasting the poblanos makes them very tender, so be gentle when you are seeding and stuffing them. Using a toothpick to pin the slit closed is a great trick to help them hold their shape during frying.
- What’s the best cheese for the mac and cheese? The combination of a flavorful cheese like pepper jack and a great melting processed cheese like Velveeta is the secret to a sauce that is both delicious and incredibly smooth and creamy.
What To Serve With Mac and Cheese Stuffed Peppers
These are a rich and decadent appetizer that are fantastic for a party or game day. They are a complete bite on their own, especially when drizzled with the cool cilantro-lime cream. They are also great served with:
- A side of salsa or guacamole
- A simple green salad
- A cold beer or a margarita
How To Store Mac and Cheese Stuffed Peppers
- Best Eaten Fresh: These are at their absolute crispiest and best when they are served hot and fresh from the fryer.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: The best way to restore some of the crispiness is to reheat them in a 400°F oven or an air fryer for a few minutes. Avoid the microwave, which will make the batter soggy.
Mac and Cheese Stuffed Peppers Nutrition Facts
- Serving: 1 stuffed pepper
- Calories: 750 kcal
- Carbohydrates: 75g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 1850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are poblano peppers very spicy?
No. Poblano peppers are a very mild chili pepper, with a rich, earthy flavor that is more savory than spicy. Most of the minimal heat is in the seeds, which are removed.
Can I bake these instead of frying them?
Yes. For a baked version, place the stuffed and battered peppers on a greased baking sheet. Spray them generously with cooking spray and bake at 425°F for 20-25 minutes, flipping halfway through, until the coating is golden and crispy. The texture will be less crispy than the fried version but still delicious.
Why is my batter so thick/thin?
Different lager-style beers can have slightly different consistencies. If your batter seems too thick, you can whisk in another splash of beer. If it seems too thin to coat the peppers, you can whisk in another tablespoon of flour.
Try More Pioneer Woman Recipes:
- Pioneer Woman Hamburger Mac and Cheese Recipe
- Pioneer Woman Mac and Cheese with French Fried Onions Recipe
- Pioneer Woman Chicken Florentine Mac and Cheese Recipe
Pioneer Woman Mac and Cheese Stuffed Peppers Recipe
Description
The ultimate indulgent appetizer, featuring creamy, cheesy macaroni and cheese stuffed inside a mild roasted poblano pepper, then dipped in a beer batter and fried to a perfect golden crisp.
Ingredients
Instructions
- Roast, peel, and seed the poblano peppers.
- Make a simple stovetop mac and cheese by cooking the pasta, then making a quick cheese sauce with the milk, butter, and cheeses.
- Gently stuff the mac and cheese into the roasted peppers and pin them closed with a toothpick.
- Whisk together all the cilantro-lime cream ingredients and set aside.
- Make the batter by whisking the dry ingredients, then whisking in the beer and eggs.
- Heat about 3-4 inches of oil in a pot to 375°F.
- Dip each stuffed pepper in the batter and fry for about 2 minutes per side until deep golden brown.
- Drain on a paper towel and serve immediately, drizzled with the cilantro-lime cream.
Notes
- u003cliu003eThe most important tip for this recipe is to roast and peel the poblano peppers first; this makes them tender and gives them a wonderful, smoky flavor.u003c/liu003eu003cliu003eFor the creamiest filling, use a combination of a flavorful cheese like pepper jack and an excellent melting cheese like Velveeta.u003c/liu003eu003cliu003eHave all your components ready before you start frying, as the process moves very quickly once you begin.u003c/liu003eu003cliu003eDon’t overcrowd the pot when frying; cook the peppers in batches to ensure the oil temperature stays high and the batter gets crispy.u003c/liu003e
