Mexican Mac & Cheese Stuffed Bell Peppers

Preheat oven to 350ºF.

Cut the tops off the bell peppers and dig out the insides so they resemble cups. Boil a pot of water and place the peppers in and boil for 5 minutes, remove and let dry.

Make a bechamel sauce by melting the butter in a small pot, then add flour and mix while cooking on medium until it resembles a brown paste (about 2–3 minutes). Slowly whisk in the milk and stir until it thickens, then lower heat to low.

Add salt, pepper, garlic, cilantro and jalapenos and simmer in bechamel sauce for 10–15 minutes so the flavors meld together. Add cheese and stir in until melted.

Meanwhile boil a pot of generously salted water and boil the pasta according to instructions. Drain pasta and mix into the cheesy bechamel sauce.

Fill each pepper, add to a pan with ½ inch of water on the bottom and cover with tinfoil. Cook for 30–40 minutes.