Dairy Farmers of Canada

Stuffed Tex-Mex Mac & Cheese Peppers

Our dietitians' favourite

This is the Stuffed Tex-Mex Mac & Cheese Peppers recipe.

  • Prep: 15 min
  • Cooking: 40 min - 45 min
Yields 6 servings
stuffed tex mex mac cheese peppers


  • 2 cups (500 mL) whole wheat macaroni
  • 1 1/2 cups (375 mL) Canadian Ricotta
  • 3 tbsp (45 mL) taco seasoning
  • 2 tbsp (30 mL) lime juice
  • 1/4 cup (60 mL) fresh coriander (cilantro) chopped
  • 1 can (540 mL/19 oz) red kidney beans rinsed and drained
  • 4 oz (120 g) Canadian Havarti diced
  • 6 bell peppers your choice, cut in half and seeds removed
  • Salt and freshly ground pepper to taste
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In a large quantity of salted boiling water, cook pasta according to package instructions but cook for 1 minute less. This will keep the pasta al dente. Drain in a colander.

Preheat the oven to 425 °F (220 °C).

While the pasta is cooking, mix Ricotta with taco seasoning, lime juice and coriander in a bowl. Add cooked macaroni, kidney beans and Havarti. Season with salt and pepper to taste

Stuff peppers with the preparation and place in an oven-safe dish. Cover with foil and cook for 20 minutes. Remove foil and cook a further 15 minutes.

Serve warm with salsa, green salad and avocado.


Cheese alternatives for Canadian Havarti: Canadian Cheddar, Mozzarella.

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Nutritional information

Per serving
Energy: 432 Calories
Protein: 23 g
Carbohydrate: 50 g
Fat: 16 g
Fibre: 10.3 g
Sodium: 637 mg