Three Cheese Macaroni Stuffed Peppers

Three Cheese Macaroni Stuffed Peppers

Ingredients:

12 oz dry elbow macaroni

1¼ cups Swiss cheese, shredded

1 cup sharp cheddar cheese, shredded

1 cup white cheddar cheese, shredded + ½ cup, divided

1 cup heavy cream (or half & half, or other milk)

1 teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

4 bell peppers

Chopped parsley, to garnish


Directions:

Preheat oven to 400. Cook macaroni noodles according to package instructions, then drain.

Add macaroni, cheeses (except for ½ cup white cheddar), heavy cream (or other milk) and stir over medium heat until cheeses are melted. Stir in salt and pepper.

Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.

Lasagna Dip

Lasagna Dip 

Ingredients:

8 ounces ground beef

1 tablespoon oil

8 ounces ricotta cheese

1 cup shredded Parmesan cheese, divided

½ cup shredded mozzarella cheese

8 ounces tomato sauce

optional: fresh parsley

bread sticks or garlic bread for dipping


Directions:

Preheat oven to 350.

Add ground beef and oil to a pan. Cook over medium heat until cooked through, being sure to break up the meat into small pieces as it cooks. Set aside.

Mix together ½ cup Parmesan cheese and ricotta cheese. Spread mixture into the bottom of a small ramekin style baking dishes.

Add tomato sauce in an even layer on top of ricotta mixture.

Top with ground turkey. Sprinkle remaining Parmesan cheese and mozzarella cheese on top of the meat and sauce.

Bake for 15-20 minutes until cheese is bubbly. Top with fresh parsley if desired and serve with bread
sticks or garlic bread for dipping.