Baked Chili Mac Stuffed Peppers

Baked Chili Mac Stuffed Peppers are the ultimate comfort food mashup, bringing together the savory, high-protein goodness of chili mac and the fresh, vibrant crunch of bell peppers. This colorful main dish is topped with bubbling cheddar cheese, making it an irresistible and satisfying meal for any night of the week.

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This recipe is designed to be both efficient and delicious, using pantry staples like canned beans and tomatoes alongside fresh produce. The result is a hearty filling that perfectly complements the sweetness of the roasted bell peppers.

Ingredients

• Peppers: 4 large bell peppers (any color), tops cut off and seeds removed
• Pasta: 3/4 cup (75 g) elbow macaroni (whole wheat or regular)
• Chili Mixture: 1 tablespoon olive oil, 1 small yellow onion (finely diced), 2 cloves garlic (minced)
• Meat & Beans: 1/2 pound (225 g) lean ground beef or turkey, 1 (15 oz / 425 g) can black beans (drained and rinsed)
• Sauce & Seasoning: 1 (14.5 oz / 410 g) can diced tomatoes (with juices), 1 tablespoon tomato paste, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Cheese: 1 cup (100 g) shredded sharp cheddar cheese, divided
• Garnish (optional): Chopped fresh cilantro, sliced green onions

Instructions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Step 2

Bring a pot of salted water to a boil. Cook the elbow macaroni 1–2 minutes less than package directions for al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.

Step 4

Add ground beef or turkey and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.

Step 5

Stir in black beans, diced tomatoes (with their juices), tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.

Step 6

Remove from heat. Stir in cooked macaroni and half the cheddar cheese (1/2 cup).

Step 7

Arrange the bell peppers upright in the prepared baking dish. Spoon the chili mac mixture evenly into each pepper, pressing down gently to fill.

Step 8

Top each filled pepper with the remaining cheddar cheese.

Step 9

Add 1/4 cup (60 ml) water to the bottom of the baking dish. Cover dish with foil.

Step 10

Bake for 30 minutes covered, then remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden.

Step 11

Let rest 5 minutes before serving. Garnish with cilantro and green onions if desired.

Zusatztipps für die Zubereitung

Adding 1/4 cup of water to the bottom of the baking dish and covering it with foil is essential for steaming the peppers until they are perfectly tender without drying out the cheesy chili mac filling.

Varianten und Anpassungen

For a vegetarian version, omit the meat and use extra beans or plant-based crumbles. You can easily substitute kidney beans or pinto beans for the black beans. If you prefer more heat, spice it up with diced jalapeños or your favorite hot sauce mixed into the chili mac.

Serviervorschläge

Serve these peppers hot with a simple green garden salad or a side of crusty garlic bread. A dollop of sour cream on top also complements the spicy chili flavors beautifully.

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Whether you're looking for a new weeknight favorite or a fun way to serve a high-protein meal, these Baked Chili Mac Stuffed Peppers are sure to satisfy. Enjoy the balance of flavors and the comforting warmth of this colorful dish!

Your Questions Answered

→ Can I make stuffed peppers ahead of time?

Yes, prepare the peppers and filling up to 24 hours in advance. Store them separately in the refrigerator. When ready to bake, assemble, add water to the dish, and bake as directed, adding a few extra minutes if baking cold.

→ What other types of pasta work well?

Small pasta shapes like shells, penne, or rotini work great. Even broken spaghetti pieces or small tube pastas capture the chili sauce beautifully while staying tender during baking.

→ How do I know when peppers are done?

Peppers should feel tender when pierced with a fork and the skin will slightly blister. The cheese on top should be melted and lightly golden. Baking times vary based on pepper size and freshness.

→ Can I freeze leftovers?

Frozen stuffed peppers reheat well. Cool completely, wrap individually in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.

→ What sides pair well with this dish?

A crisp green salad with tangy vinaigrette balances the richness. Garlic bread, cornbread, or roasted vegetables like zucchini and sweet rounds complement the flavors nicely.

→ How can I reduce prep time?

Use pre-shredded cheese and pre-diced onion from the grocery store. Cook the pasta while browning the meat to multitask. You can also use leftover chili as the filling base.