I like to make this in the summer when we have a lot of peppers from the garden. The kids love the mac 'n cheese
After you cook and drain the elbows, place them in a large mixing bowl, add the cheese cubes, and stir well to melt the cheese.
Stuff the peppers with the mac 'n cheese. Place the peppers into a dutch over or other deep baking dish. Any extra mac 'n cheese is placed around the peppers.
Open 3-4 cans of soup, pour into a soup pan, and add 3-4 cans of water. Using a whisk stir the water and soup together until smooth; you can heat it slightly. Pour this into and around the peppers and extra mac 'n cheese. It will be kind of soupy, but the elbows will absorb a lot of the soup.
Cover and bake for 2 hours at 400 degrees F or until peppers are tender.
To serve, place a pepper on the plate, cut it in half and pour some of the soup over top. Serve with a salad and garlic bread. The peppers can be cut in half when done and frozen
|Time:||30 Minutes Preparation Time|
2 Hours Cooking Time
Source: The recipe came from my mom who got it from her grandmother who got it from her mother. It was made during a time when food was short, but peppers were abundant. The recipe is over 100 years old.
By Coll3 from Greensburrg, PA
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!