Baked Chili Mac Stuffed Peppers (Printable)

Bell peppers stuffed with spicy chili mac, beef, beans and bubbling cheddar cheese.

# What You’ll Need:

→ Peppers

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

→ 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, whole wheat or regular
14 - 1 cup low-sodium chicken or vegetable broth

→ Topping

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

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate peppers in upright position. Bring a pot of salted water to boil, add peppers, and parboil for 4 minutes. Drain and arrange cut side up in prepared baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2 to 3 minutes until softened. Add minced garlic and cook 1 minute longer.
03 - Add ground beef or turkey to skillet, breaking apart with spoon while cooking until browned, approximately 4 to 5 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans, stirring well. Cook for 2 minutes.
05 - Add elbow macaroni and broth to skillet. Stir, bring to simmer, and cook uncovered until pasta reaches al dente texture and majority of liquid absorbs, approximately 7 to 9 minutes. Taste and adjust seasoning as needed.
06 - Divide chili mac mixture evenly among pepper cavities. Top each pepper with shredded cheddar cheese.
07 - Cover baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking 8 to 10 minutes until cheese turns golden brown and peppers become tender.
08 - Garnish with fresh cilantro or parsley if desired. Serve immediately while hot.

# Top Tips:

01 -
  • This dish delivers serious protein in one bowl without feeling like a fitness meal.
  • Bell peppers naturally become edible bowls that somehow make everything taste better.
  • The whole thing comes together in under an hour, so weeknight dinners actually feel possible.
  • Leftovers taste even better the next day when all those spices have had time to settle.
02 -
  • Drain your canned beans and tomatoes really well or the filling becomes mushy and releases too much liquid into the peppers.
  • Don't skip the parboiling step because it softens the peppers just enough to cook through during baking without becoming mushy.
  • The pasta should be slightly undercooked when it goes into the peppers since it continues cooking in the oven.
03 -
  • Use sharp cheddar instead of mild because it has more flavor and melts into that gorgeous golden finish.
  • If your peppers are different sizes, cut them in half lengthwise so you have more even pieces that cook at the same rate.
  • Add a pinch of smoked paprika to the cheese topping before baking for an extra layer of flavor depth.
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