Baked Chili Mac Stuffed Peppers (Printable)

Tender bell peppers stuffed with cheesy chili macaroni, seasoned beef, and beans for a hearty high-protein dinner.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers, any color, tops removed and seeds cleaned out

→ Chili Mac

02 - 7 oz lean ground beef or turkey
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon olive oil
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 14 oz canned diced tomatoes, drained
12 - 7 oz canned kidney beans, drained and rinsed
13 - 3 oz elbow macaroni
14 - 1 cup low-sodium chicken or vegetable broth

→ Topping

15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons chopped fresh cilantro or parsley, optional

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a pot of salted water to a boil. Parboil the bell peppers for 4 minutes, then drain and set aside cut side up in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Add onion and cook 2 to 3 minutes until softened. Add garlic and cook 1 minute more.
04 - Add ground beef or turkey, breaking it up with a spoon. Cook until browned, about 4 to 5 minutes. Drain excess fat if necessary.
05 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.
06 - Add macaroni and broth. Stir, bring to a simmer, and cook uncovered until pasta reaches al dente and most liquid is absorbed, about 7 to 9 minutes. Taste and adjust seasoning.
07 - Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake 8 to 10 minutes more until cheese is golden and peppers are tender.
09 - Garnish with cilantro or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • They're packed with protein but taste nothing like 'diet food'—just genuinely satisfying in the best way.
  • One pan, one baking dish, and you've got a complete meal that actually makes your kitchen smell incredible while cooking.
  • The peppers become tender and slightly sweet while the filling stays hearty and spiced just right, creating this perfect textural balance.
02 -
  • Draining your canned tomatoes and beans prevents a watery filling—I learned this the hard way when my first batch turned out soupy and disappointing.
  • The pasta continues cooking slightly while the peppers bake, so cook it just shy of al dente in the skillet, or you'll end up with mushy pasta by the time everything's done.
03 -
  • Buy pre-shredded cheese if you're short on time, though freshly shredded melts more smoothly—the anti-caking agents in pre-shredded cheese sometimes cause grainy texture.
  • Let the filled peppers rest for five minutes after removing them from the oven; this helps the filling set slightly and makes them easier to serve without everything falling out.
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