Campfire Mac and Cheese Stuffed Peppers

Stuffed pepper recipes get a makeover in this fun mac and cheese version with brats all cooked over the campfire!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large oven-safe pot, bring the water to a boil with salt.

Step 2

Add the pasta and cook until al dente.

Step 3

Carefully drain the pasta and set aside.

Step 4

In the meantime, preheat a large cast-iron skillet.

Step 5

Add the olive oil and cook the brats, browning evenly as you rotate them every so often.

Step 6

For the last 7 to 10 minutes, add the chopped onion and pepper, and allow them to sautee down.

Step 7

Remove the brats from the fire and allow to cool 5 minutes, before slicing.

Step 8

In the same skillet with the onions and peppers, add the mustard and red pepper flakes. Stir to coat.

Step 9

Whisk in the evaporated milk.

Step 10

A little at a time, whisk in the cheese until completely melted.

Step 11

Add the sliced brats to the pot with the cooked pasta and pour the cheese sauce over top.

Step 12

Stir to combine.

Step 13

In the now-empty skillet, carefully nestle the pepper halves in place. (I can usually fit 4 to 5 halves snuggly in each skillet)

Step 14

Spoon in hearty portions of mac and cheese, pressing to fill.

Step 15

Cover with aluminum foil and cook over offset heat for 35 to 40 minutes, until the peppers are softened and cooked through.

Step 16

Repeat with the remaining pepper halves, as needed.

Step 17

Allow the peppers to cool 5 minutes before serving.

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