Macaroni and Cheese Stuffed Peppers
- 4-6 large green peppers
- 2 lb. elbow macaroni
- 1 1/2 lb. sliced American cheese (we've found we like deli cheese best)
- 5 cans tomato soup
Cut the tops off of the peppers and remove the seeds, set aside. Cut cheese into small pieces, set aside. Meanwhile boil a pot of water and cook the elbow macaroni for 6 minutes. Drain the macaroni and return to the pot. Add the cheese and mix well. Stuff the macaroni and cheese into the peppers and place them into a deep baking dish or Dutch oven. If you have any extra macaroni and cheese, place it around the peppers. In another large pot place the tomato soup, fill each can with water and slowly stir into the soup. Pour soup over the peppers and mac & cheese. Cover and bake at 350 degrees for 1 1/2 - 2 hours.
From the familycorner.com