Stuffed Tex-Mex Mac & Cheese Peppers

Name: Stuffed Tex-Mex Mac & Cheese Peppers
Yield: 6 servings
Ingredients: 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

Our dietitians' favourite

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

Prep: 15 min
Cooking: 40 min - 45 min

Yields 6 servings

$stuffed tex mex mac cheese peppers$

Ingredients

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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Preparation

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.