Description
Macaroni and cheese kicked up with chorizo, all stuffed into a bell pepper!
Ingredients
- 1 pound Ground Chorizo
- 4 ounces, weight Canned, Chopped Green Chilis
- ¾ pounds Macaroni
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Milk
- 2 cups Shredded Colby/jack Cheese (or Favorite Cheese) Plus Extra For Topping If Desired
- 3 Bell Peppers
Preparation
Preheat oven to 350 F.
Brown chorizo in a skillet over medium heat. Once browned, drain grease and add the green chilies. Add this into a large mixing bowl.
Prepare macaroni according to package directions then drain it and add it into the mixing bowl.
In a saucepan on medium low heat, melt the butter then stir in the flour when the butter is melted. Stir to combine and cook for about one minute. Whisk in the milk and stir very often until sauce has thickened, about 5 minutes. Remove from heat. Add the shredded cheese and stir until nicely melted.
Pour the cheese sauce over the macaroni and chorizo mixture. Stir to combine.
Cut the peppers in half from the stem to the bottom. Remove the stem, seeds and membrane. Stuff the peppers with about 1/2 cup of the mixture, depending on the size of the pepper. It’s okay to over-stuff.
Place the peppers in a non-stick sprayed baking dish. Top with some extra cheese, if desired. Cover with foil and bake for 20 – 25 minutes. Remove the foil, turn on broiler and broil for about 5 minutes, or until the cheese is bubbly.
