Mac 'n Cheese Stuffed Peppers

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

Ingredients:

• 4 large green peppers, tops and seeds removed, rinsed
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• 1 lb. elbow macaroni, cooked for 6 minutes in boiling water, drained
• 1 lb. deli American cheese, cut into cubes
• 3-4 cans tomato soup, plus 3-4 cans of water

Directions:

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

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 Colleen Stuchal from Greensburrg, PA