Chicken Mac and Cheese Stuffed Peppers



  • 2 Chicken breasts
  • 5 Allspice berries
  • 1 Garlic clove, smashed
  • 2 Bay leaves
  • 6 oz Annies Organic Shells and Real Aged Cheddar (1 Box)
  • 1/2 cup Fresh parsley, finely chopped
  • Bell peppers, assorted colors


  1. Place the chicken breasts in a single layer in a pot or deep pan. Top with the allspice, garlic, salt and bay leaves.
  2. Fill with water, to at least one inch over the top of the chicken.
  3. Place over high heat and bring to a boil. Reduce heat to medium-low and simmer until the meat is cooked through, 10-15 minutes.
  4. Remove from the cooking water and, once cool enough to handle, chop into bite-size pieces.
  5. Meanwhile, prepare the mac and cheese according to the instructions on the packaging.
  6. Stir the chicken and parsley into the mac and cheese.
  7. Lay out the pepper halves on a baking tray and fill generously with the mac and cheese mixture.
  8. At this point you have three options: 1) Eat as-is with the warm filling and raw, crunchy peppers, 2) Cover and refrigerate until ready to bake or 3) Bake in a 350 degree oven for 20 minutes, or until peppers reach desired tenderness.