Pioneer Woman Mac and Cheese Stuffed Peppers Recipe

Pioneer Woman Mac and Cheese Stuffed Peppers are a classic American appetizer featuring roasted poblanos filled with creamy pasta. These deep-fried treats use pepper jack and processed cheese for a smooth melt, finished with a zesty cilantro-lime cream.

The first time I made this, I tried to skip the steaming step after roasting the peppers. Now I always let them sit in a sealed bag for at least twenty minutes because that’s what makes the charred skins slip right off without tearing the flesh. If you don’t let that steam do the work, you’ll end up with ragged peppers that can’t hold the macaroni filling during the frying stage.

I’ve tried a few versions of stuffed poblanos and this one from Ree Drummond is the one I keep going back to because the beer batter is so much lightened up by the carbonation. The lager doesn’t just add a bit of earthy flavor, it creates tiny air bubbles that make the coating shatteringly crisp instead of heavy or doughy. It’s the kind of project recipe that takes some effort but the look on people’s faces when they cut into a fried pepper full of pasta makes it worth the mess.

Pioneer Woman Mac and Cheese Stuffed Peppers Ingredients

For the Mac and Cheese and Peppers:

• 4 large poblano peppers
• 8 ounces (225g) macaroni
• 1 cup (240ml) whole milk
• 1 tablespoon (15g) butter
• 1 1/2 cups (170g) pepper jack cheese, grated
• 4 ounces (115g) processed cheese, diced
• 1 pinch kosher salt
• 1 pinch seasoning salt
• 1 pinch black pepper, freshly ground

For the Cilantro-Lime Cream:

• 1 cup (230g) sour cream
• 1/4 cup (10g) fresh cilantro, chopped
• 1 teaspoon ground cumin, toasted
• 1/2 teaspoon kosher salt
• 2 units limes, zested and juiced

For the Batter and Frying:

• 1 quart (950ml) vegetable oil, for frying
• 2 1/2 cups (300g) all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 12 ounces (355ml) lager beer
• 4 large eggs, whisked

How To Make Pioneer Woman Mac and Cheese Stuffed Peppers

• 1. Roast the peppers: Turn the broiler on high and place poblanos on a baking sheet until the skin is black and blistered. Turn them every few minutes so they char evenly on all sides.
• 2. Steam and peel: Put the hot peppers into a plastic bag and seal it tight for 20 minutes to loosen the skins. Pull the charred bits off with your fingers, then cut a slit down one side to scrape out the seeds.
• 3. Boil the pasta: Cook the macaroni in salted water until it’s firm to the bite, then drain it well. Don’t overcook it here because the pasta softens further when it hits the hot cheese sauce and the deep fryer.
• 4. Melt the sauce: Heat the milk and butter in a pan, then stir in both types of cheese until the mixture is smooth. Add the salts and pepper before tossing the cooked macaroni into the pot to coat every piece.
• 5. Stuff the poblanos: Spoon about half a cup of the cheesy pasta into each pepper cavity, pressing it gently into the corners. Use a wooden toothpick to stitch the opening shut so the filling doesn’t leak into the oil.
• 6. Whisk the cream: Combine the sour cream, cilantro, cumin, lime zest, and juice in a bowl until the green bits are spread evenly. Keep this in the fridge until you’re ready to serve so the flavors have time to mingle.
• 7. Heat the oil: Fill a heavy pot with a few inches of oil and bring it to 190°C (375°F). Use a thermometer to check this because if the oil is too cold, the batter will just soak up grease and turn soggy.
• 8. Mix the batter: Stir the flour, baking powder, salt, and pepper together in a large bowl. Pour in the beer and whisked eggs, mixing just until the big lumps disappear.
• 9. Fry the peppers: Hold a pepper by the stem and dunk it into the batter until it’s completely covered. Drop it into the oil and fry for about two minutes, turning once, until the outside is dark gold and crunchy.

Drain the fried peppers on paper towels for a minute to remove any extra oil. Removing the toothpicks before you plate them up makes it easier for your guests to eat.

Recipe Tips

• Don’t overmix the batter: Stop stirring as soon as the flour is mostly wet, even if there are tiny lumps left. Overworking the flour develops gluten, which makes the fried shell tough and bready rather than light.
• Dry the peppers thoroughly: Use a paper towel to pat the outside of the peeled poblanos before you dip them in the batter. If the surface is damp, the coating will slide right off in the hot oil.
• Use processed cheese for stability: While you can use all pepper jack, the processed cheese keeps the sauce from separating or becoming oily when it gets hot again in the fryer. It acts as a glue for the macaroni.
• Keep the oil temperature steady: After you drop a pepper in, the heat will dip, so wait a minute between batches for the temperature to climb back up. Frying at a lower heat makes the batter greasy.
• Freeze before frying for better handling: If the peppers feel too soft or difficult to dip, pop the stuffed and pinned peppers in the freezer for 15 minutes. This firms up the cheese so they hold their shape during the battering process.
• Check your baking powder freshness: Since this batter relies on chemical leavening and beer bubbles, make sure your powder isn’t expired. This ensures the coating puffs up properly the moment it hits the fat.

What To Serve With Pioneer Woman Mac and Cheese Stuffed Peppers

A simple green salad with a sharp vinaigrette helps balance the heavy fried batter. You could also put out some extra lime wedges or a bowl of pickled jalapeños if people want more heat.

Cold beer or a crisp sparkling cider works well to refresh the palate between bites of rich cheese. Sliced radishes or a crunchy cabbage slaw provide a nice texture change alongside the soft pasta filling.

How To Store Pioneer Woman Mac and Cheese Stuffed Peppers

• Fridge: Keep any leftovers in a sealed container for up to three days. It’s best to store the cilantro-lime cream in a separate jar so the peppers don’t get soggy.
• Reheat: The oven is the only way to get the crunch back, so bake them at 175°C (350°F) for about 10 minutes. A microwave will make the batter soft and rubbery, though it’s faster if you don’t mind the texture change.
• Freeze: You can freeze the stuffed peppers before they are battered and fried, but once they’re cooked, the batter doesn’t hold up well in the freezer. Wrap them individually in plastic film if you’re saving them to fry later.

Pioneer Woman Mac and Cheese Stuffed Peppers Nutrition Facts

Per serving (1 of 4):

• Calories: 840 kcal
• Protein: 28g
• Fat: 52g
• Carbohydrates: 66g
• Sugar: 6g
• Sodium: 1850mg

FAQs

Try More 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