Holy COW, these right here are probably one of the best stuffed pepper recipes I have ever created. Bacon and sausage Mac and CHEESE stuffed peppers!! Let me tell y’all something.. The flavor of these beautiful red bell peps running through this dish is a sure fire WINNER!! INSANE… This is such a fantastic combo I can’t believe I had t come up with it SOONER????
6 cups cups Sharp White cheddar ( 4 cups for cheese sauce and 2 cups for melting on tops of peppers
6 red bell peppers cut lengthwise with seeds and ribs removed
1 lb Cavatappi pasta
12 slices of bacon diced
1/2 lb ground Italian sausage
3 cups cream
4 tablespoons butter
4 tablespoons Flour
2 teaspoons dry mustard
2 teaspoons Smoked paprika
2 garlic cloves grated
Salt and pepper to taste
Cut peppers lengthwise and remove ribs and seeds. Lay each half on a large baking sheet, salt and pepper each half and put to the side.
In a large skillet, heat on med high heat. Add diced bacon and render till “almost” crisp. Add in ground sausage and cook till bacon has completely rendered and sausage has browned, add bacon as sausage mixture to a paper towel covered plate to remove the excess grease.
Bring a large pot to a boil making sure to salt your water liberally before dropping your pasta. While your bring your water to a boil, grab another medium sized pot and melt butter and grate in garlic on med heat. Once butter is bubbling, whisk in your flour one tablespoon at a time. Cook your whisked in flour for about a 30 secs to cook out your flour. Add in cream and reduce heat to med low. Once mixture has thickened and coats the back of your wooden spoon, whisk in your cheese and stir in a figure eight motion. Add in dry mustard, smoked paprika, salt and pepper and check for seasoning.
Drain pasta and add to back to pot. Pour in Cheese sauce and add cooked bacon, sausage and combine. Fill each pepper half with mixture and top with some extra cheese. Once all peppers are stuffed, cover peppers with tin foil and place in a pre-heated 375 degree oven for about 25-30 mins. This helps peppers to soften without over cooking. Remove tinfoil and turn oven to broil. Broil peppers “just” till the Cheese is golden brown on top ( about 3-4 mins)
Remove and enjoy.
Cooking time total: approx 35 mins
Serves 6-12 peeps