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Crispy Chicken Mac & Cheese Stuffed Peppers

Bell peppers filled with creamy mac & cheese and crispy chicken, baked until golden for a cheesy, crunchy comfort food experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large bell peppers halved, seeds removed
  • 1 tbsp olive oil
  • salt and pepper to taste
Mac & Cheese
  • 2 cups cooked elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups milk
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup shredded mozzarella
  • salt and pepper to taste
Crispy Chicken
  • 2 cups cooked chicken, diced
  • 0.5 cup all-purpose flour
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and pepper to taste
  • 1 egg beaten
  • 0.75 cup panko breadcrumbs
  • 3 tbsp vegetable oil for frying
Topping
  • 0.5 cup shredded cheddar
  • 0.25 cup grated Parmesan
  • 1 tsp paprika optional

Equipment

  • Mixing bowls
  • Skillet
  • Baking dish
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Prepare bell peppers by halving and removing seeds. Brush with olive oil and season with salt and pepper.
  2. Make mac & cheese: melt butter, whisk in flour, gradually add milk, then add cheeses. Season with salt and pepper. Fold in cooked macaroni.
  3. Prepare crispy chicken: season flour, coat chicken with flour, egg, and panko. Fry in oil until golden and crispy.
  4. Assemble stuffed peppers: fill each pepper with mac & cheese, top with crispy chicken, sprinkle extra cheese and paprika.
  5. Bake for 20–25 minutes until cheese melts and top is golden. Optional broil 2–3 minutes for extra color.
  6. Garnish with fresh herbs and serve hot.

Notes

Best served immediately for gooey cheese pull and crunchy chicken.