Servings: 4-6
INGREDIENTS
6 bell peppers (red, green, yellow)
½ pound elbow macaroni
(2) bags of cheddar/jack shredded cheese blend
2 jalapeno, chopped
2 small red chili, chopped
1.5 c milk
1 cup All Bran cereal
4 Tablespoons butter
1 teaspoon cayenne
½ teaspoon salt
½ teaspoon garlic powder
PREPARATION
1.Preheat oven to 400°F / 204°C
2.Using rolling pin crush All Bran until a fine crumb, lightly saute with butter, salt, cayenne and garlic powder
3.Cut off tops of peppers, discard. Carefully remove any seeds and membrane from peppers
4.Place peppers in (2) loaf pans bake for 10 minutes just to soften slightly
5.Boil pasta with well-salted water, making sure to RESERVE 1 CUP PASTA WATER
6.Over med-high heat, add milk, butter and half cheese to the pasta, stir until blended
7.Add reserved pasta water and cheese until sauce is thick and gooey, add chilies and jalapeno
8.Fill peppers with pasta and top with crumbs
Bake peppers for 15-20 minutes until bubbly and peppers have lightly cooked