Email to Aunt Saunny      

Mac & Cheese Stuffed Peppers

Source of Recipe

Aunt Saunny


List of Ingredients

4-6 large green peppers

2 pounds elbow macaroni

1 1/2 pounds sliced american cheese (we've found we like deli cheese best)

5 cans tomato soup

water



Recipe

Cut the tops off of the peppers and remove the seeds, set aside.

Cut cheese into small pieces, set aside.

Meanwhile boil a pot of water and cook the elbows for 6 minutes.

Drain the elbows and return to the pot. Add the cheese and mix well. Stuff the elbows and cheese into the peppers and place them into a deep baking dish or dutch oven. If you have any extra mac & cheese, place it around the peppers. In another large pot place the tomato soup, fill each can with water and slowly stir into the soup. Pour soup over the peppers and mac & cheese. Cover and bake at 350 degrees for 1 1/2 - 2 hours.

You can make more or less depending on how many you want to serve. I make this for 2 adults, 1 hungry teenage boy and 2 smalll children. The kids only eat the mac & cheese, and there is always left overs for the next days lunch