Ingredients
Scale
- 4 large bell peppers (any color)
- 8 oz elbow macaroni
- 2 cups lobster meat, cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup cream cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare bell peppers by cutting tops and removing seeds.
- Cook elbow macaroni in boiling salted water for 7-8 minutes, then drain.
- In a saucepan, melt butter, add cream cheese, then milk, seasonings, and 1.5 cups cheddar cheese, stirring until smooth.
- Combine cooked macaroni, lobster meat, and cheese sauce in a bowl and mix well.
- Stuff the mixture into the prepared bell peppers, leaving space at the top.
- Place stuffed peppers in a baking dish, top with remaining cheddar and breadcrumbs, and cover with foil.
- Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is golden.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- For added flavor, consider using different types of cheese.
- Fresh lobster can be substituted with canned or frozen lobster meat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pasta)