Baked Chili Mac Stuffed Peppers

My kitchen filled with the smell of roasted peppers on a random Tuesday when I decided to stop overthinking dinner and just combine two things I had on hand: chili and mac and cheese. That first bite, with the tender pepper giving way to that spiced, cheesy pasta, felt like stumbling onto something I'd been craving without knowing it. What started as a weeknight experiment has become the dish I make when I want something that feels both comforting and a little bit special, without spending hours at the stove.

I made this for my sister's book club potluck, and I watched people who claimed they weren't that into peppers go back for seconds. She texted me the next day asking for the recipe, which meant everything coming from someone whose kitchen inspiration usually comes from takeout menus. That's when I knew this wasn't just my Tuesday dinner solution anymore.

Ingredients

• Bell peppers: The larger ones hold more filling and cook more evenly; I've learned that red and yellow peppers are slightly sweeter than green, which adds nice balance to the spiced chili.
• Elbow macaroni: Cooking it just under package time keeps it from turning mushy when baked; whole wheat adds nuttiness if you want it.
• Olive oil: Start with just a tablespoon to keep everything from getting greasy, especially since the ground meat releases its own fat.
• Yellow onion and garlic: Dice the onion fine so it softens completely and distributes throughout the filling rather than leaving chunks.
• Ground beef or turkey: I use whatever's on sale, though turkey stays slightly leaner if that matters to you.
• Black beans: Rinsing canned beans cuts down on excess sodium and that metallic taste; they add substance without density.
• Diced tomatoes with juices: Don't drain them—that liquid is part of what keeps the filling moist and flavorful as everything bakes.
• Tomato paste, chili powder, cumin, smoked paprika: These spices are what transform plain chili mac into something that tastes intentional and warm; the smoked paprika especially adds depth without heat.
• Sharp cheddar cheese: The sharper the better, since some gets stirred into the filling and some melts on top—you want actual flavor, not just gooeyness.

Instructions

Get your oven and dish ready:

Preheat to 375°F and lightly grease a baking dish that will hold your peppers standing up snugly. Having everything prepared means you can move through the next steps without scrambling.

Cook the pasta just shy of done:

Boil salted water and cook the elbow macaroni about one to two minutes under package directions so it stays firm enough to hold up to baking. Drain and set aside.

Build the flavor base:

Heat olive oil in a large skillet over medium heat, add finely diced onion, and let it soften for about three minutes until it turns translucent. Add minced garlic and stir for thirty seconds—you'll smell when it's right.

Brown the meat thoroughly:

Add your ground beef or turkey, breaking it up with a spoon as it cooks, for about five to six minutes until no pink remains. If pools of fat appear, carefully pour some off.

Simmer the chili base:

Stir in the drained black beans, diced tomatoes with their juices, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Let it bubble gently for five minutes, stirring occasionally so nothing sticks to the bottom.

Bring it all together:

Remove from heat and stir in your cooked macaroni and half the cheddar cheese—it'll melt slightly from the residual heat and bind everything together.

Fill the peppers carefully:

Stand each pepper upright in your prepared baking dish and spoon the chili mac mixture into each one, pressing down gently so it settles. They'll look overstuffed, but that's correct.

Top with remaining cheese:

Sprinkle the other half cup of cheddar over each pepper so it'll get golden and bubbly.

Add moisture for even cooking:

Pour about 1/4 cup of water into the bottom of the baking dish—this keeps the peppers from drying out and helps them cook evenly.

Bake covered, then finish open:

Cover with foil and bake for thirty minutes, then remove the foil and bake another ten minutes until the peppers are tender and the cheese turns golden. The foil traps steam; removing it lets the cheese brown.

Rest before serving:

Let everything sit for five minutes after coming out of the oven so the filling sets and the peppers cool just enough to handle. Garnish with fresh cilantro and sliced green onions if you have them.

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There's something about watching these stuffed peppers go into the oven looking ordinary and come out transformed—the peppers wrinkled and concentrated in flavor, the cheese bubbling over the edges—that makes this dish feel like more than dinner. My partner calls it "the kind of meal that makes you feel like someone actually cooked for you," which is exactly what I'm after on nights when we both need to eat something real.

Why This Combination Works

Bell peppers are naturally sweet, and when you roast them, that sweetness intensifies and gets almost caramelized at the edges. The spiced, savory chili mac filling creates this beautiful push-pull of flavors—the cumin and smoked paprika ground you while the pepper's sweetness keeps things bright. Add melted cheddar on top and you've got something that tastes way more sophisticated than its simple ingredient list suggests, but still feels like home cooking.

Making It Your Own

The beauty of this dish is how flexible it is without losing its identity. Vegetarians can skip the meat and double up on beans or use plant-based crumbles without anything suffering. I've swapped black beans for kidney beans when that's what was in my pantry, and the spice profile stays solid. Want it spicier? Dice a jalapeño into the filling or add hot sauce—it won't overpower the other flavors, just give everything an edge.

Serving and Storage

These peppers are honestly better the next day after the flavors have had time to get cozy with each other, which makes them perfect for meal prep. I reheat them covered in the oven at 350°F for about fifteen minutes, or just microwave individual peppers when I'm hungry. They also pair beautifully with a simple green salad to cut through the richness, or serve them alongside garlic bread if you want to make it more of an event.

• Leftover peppers stay fresh in an airtight container for up to three days, and the filling actually tastes deeper the second time around.
• You can assemble these the morning of and bake them in the evening—just add a few extra minutes to the baking time if they've been in the fridge.
• Freeze unbaked stuffed peppers for up to two months; thaw overnight in the fridge before baking, or add ten minutes to the covered baking time if cooking from frozen.

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This is the kind of recipe that grows on you each time you make it, becoming less of a dish and more of a ritual. It's become my answer to "what should we make?" when the answer needs to be satisfying, real, and ready in an hour.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. Bake when ready to serve, adding 5-10 minutes to the covered baking time if they're cold from the fridge.

→ What type of bell peppers work best?

Any color bell pepper works well. Red, yellow, and orange peppers tend to be sweeter when roasted, while green peppers have a slightly more bitter flavor that contrasts nicely with the cheesy filling.

→ Can I freeze these stuffed peppers?

Absolutely. Assemble and bake completely, then cool before wrapping individually and freezing for up to 3 months. Reheat in a 350°F oven covered with foil for about 30 minutes until heated through.

→ How do I make these vegetarian?

Simply omit the ground meat and add an extra can of beans, or use plant-based crumbles. You can also add diced zucchini, corn, or mushrooms for extra texture and nutrition.

→ Why add water to the baking dish?

The water creates steam in the covered dish, helping the peppers cook evenly and become tender without drying out. It prevents the bottoms from scorching and ensures the peppers soften alongside the filling.

→ Can I use a different pasta shape?

Elbow macaroni works well because it's small enough to fit inside the peppers, but you could use small shells, penne, or ditalini. Just avoid larger shapes that might make stuffing difficult.