Baked Chili Mac Stuffed Peppers

My roommate came home one evening with a bag of bell peppers from the farmers market, insisting we make something that felt like comfort food but didn't require an hour of prep. That night, we experimented with stuffing them with a quick chili mac mixture, and the kitchen filled with this incredible aroma of spices and melting cheese. The peppers turned out so tender and the filling so hearty that it became our go-to weeknight dinner. Now whenever I see those colorful peppers at the store, I think of that spontaneous cooking session and how a simple idea turned into something we still make regularly.

I made this for a small dinner party and watched people's faces light up when they realized the pepper itself was part of the meal, not just decoration. One guest asked for the recipe before even finishing her plate, which felt like the highest compliment. It's become my answer to the question of what to bring when someone wants something that looks fancy but actually tastes like home cooking.

Ingredients

• Large bell peppers: Four good-sized ones work best because they need enough hollow space to hold the filling without collapsing during baking, and mixed colors look beautiful on the plate.
• Lean ground beef or turkey: Two hundred grams gives you that savory backbone without making the dish feel too heavy, and turkey works beautifully if you want it lighter.
• Onion and garlic: These build the flavor foundation, and there's something satisfying about hearing them soften in the pan before anything else goes in.
• Chili powder, cumin, and smoked paprika: This combination is what transforms ordinary ground meat into something that tastes like actual chili, not just seasoned beef.
• Canned diced tomatoes and kidney beans: Drain them well so your filling doesn't turn watery, and both bring texture and heartiness that stretches the recipe further.
• Elbow macaroni: Eighty grams is the right amount to feel present without overwhelming the other ingredients, and whole wheat holds up better during cooking.
• Chicken or vegetable broth: This keeps the pasta from drying out as it cooks inside the peppers, and low-sodium lets you control the salt level.
• Sharp cheddar cheese: Don't skip quality here because cheap cheese never gets that golden, bubbly finish that makes this dish feel restaurant-worthy.

Instructions

Get your oven and peppers ready:

Heat the oven to 200°C (400°F) and lightly grease your baking dish. Bring salted water to a boil and parboil the pepper halves for about four minutes until they're just starting to soften but still hold their shape.

Build the flavor base:

Heat olive oil in a large skillet and sauté the chopped onion until translucent, then add garlic and let it bloom for just a minute. You'll know it's ready when your kitchen smells like garlic in the best possible way.

Brown the meat:

Add your ground beef or turkey to the pan, breaking it into small pieces with your spoon as it cooks. Let it get a little color on it, about four to five minutes, and drain any excess fat.

Spice it up:

Stir in the chili powder, cumin, smoked paprika, salt, and pepper, then add the drained tomatoes and kidney beans. Cook for two minutes so the spices fully release into the tomatoes.

Cook the pasta:

Add the elbow macaroni and broth to the skillet, stir everything together, and let it simmer uncovered for seven to nine minutes until the pasta is just tender and most of the liquid has been absorbed. Taste and adjust seasoning if needed.

Fill and top:

Divide the chili mac mixture evenly among your four pepper halves, then scatter the shredded cheddar cheese generously over the top of each one. The cheese should completely cover the filling.

Bake until golden:

Cover the baking dish loosely with foil and bake for twenty minutes, then remove the foil and bake another eight to ten minutes until the cheese is bubbling and golden brown. The peppers should be completely tender when you pierce them with a fork.

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There's something genuinely comforting about the moment when you pull these out of the oven and the kitchen smells like a combination of every good thing you've put into them. These peppers remind me that simple combinations, when done right, become something greater than their individual parts.

Making It Your Own

I've made these peppers about fifteen different ways now, and that's the beautiful part about this recipe. Swap turkey for the beef, use plant-based crumbles if that's what you're eating, or throw in black beans instead of kidney beans and nobody will judge you. The structure stays the same but the flavors shift, so you can make this recipe match whatever you have on hand or whatever you're craving that particular week.

Timing and Meal Planning

From start to finish, this takes right around fifty-five minutes, which means you can have dinner on the table just after six o'clock if you start chopping vegetables at five. The vegetables can be prepped hours ahead, and honestly, the filling tastes better if you make it earlier and let the flavors marry before stuffing the peppers. I often make double the filling and use it for grain bowls or tacos the next day because the flavors just keep improving.

Storage and Leftovers

These peppers keep beautifully in the refrigerator for three to four days and actually taste better as the flavors deepen overnight. Reheat them gently in the oven at low temperature so the cheese doesn't overcook, and if they seem dry, add a splash of broth before covering with foil. You can also freeze them individually before baking, which means weeknight panic is solved because dinner is waiting in your freezer whenever you need it.

• Let leftovers cool completely before storing so condensation doesn't make them soggy.
• Reheat at 160°C (320°F) covered with foil until warmed through, about twelve to fifteen minutes.
• These freeze beautifully for up to two months, so make extra when you have the energy.

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This dish has taught me that sometimes the best meals come from wanting comfort without complexity. These stuffed peppers never feel like I'm trying too hard, yet they always feel special enough to serve to people I care about.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Absolutely. Prepare the chili mac filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator, then bake when ready to serve. You may need to add 5-10 minutes to the baking time if baking cold.

→ What other cheese works well for topping?

Sharp cheddar provides the best flavor punch, but you can also use pepper jack for extra heat, Colby jack for mild creaminess, or a Mexican cheese blend. Grate your own cheese for better melting results.

→ Do I need to parboil the peppers first?

Yes, parboiling for 4 minutes ensures the peppers become tender during baking without becoming mushy. This step is crucial for achieving the perfect texture where the peppers hold their shape while being fork-tender.

→ Can I freeze baked stuffed peppers?

Definitely. Allow the peppers to cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) for 15-20 minutes until heated through.

→ How can I add more vegetables to the filling?

Diced zucchini, corn, bell pepper scraps from hollowing, or shredded carrots blend seamlessly into the chili mac. Add them when cooking the onions so they soften properly. You can also stir in spinach at the end.

→ What pasta shapes work best?

Elbow macaroni is traditional for chili mac, but small shells, penne, or fusilli also work well. Avoid larger shapes like rigatoni as they're harder to spoon neatly into pepper cavities. Whole wheat or gluten-free pasta both perform great.