Baked Chili Mac Stuffed Peppers

My neighbor Marcus showed up one Tuesday evening with four enormous bell peppers from his garden and a confession: he'd discovered these stuffed peppers at a potluck and couldn't stop thinking about them. We stood in my kitchen debating whether mac and cheese belonged inside a pepper, and thirty minutes later, pulling a bubbling golden dish from the oven, we both understood the appeal. It's the kind of recipe that feels impressive but never pretentious, built on the honest comfort of pasta, beans, and melted cheese all cradled in something naturally beautiful.

I made this for my partner's work friends the first time, partly to prove I could do something more interesting than my usual rotation of sheet pan dinners. Someone asked for the recipe before dessert even arrived, which was quietly thrilling. That moment when people linger at the table, asking for seconds and genuinely curious about what's inside, that's when a recipe stops being just instructions and becomes something worth keeping.

Ingredients

• Bell peppers (4 large, any color): Choose ones that sit flat without rolling, and don't stress if they're slightly asymmetrical—character is welcome here.
• Elbow macaroni (3/4 cup, 75g, whole wheat or regular): Cook it just under the package time so it stays a touch firm; it continues softening in the oven and won't turn mushy.
• Olive oil (1 tablespoon): The aromatics need this to release their flavors, so don't skip it even if you're tempted.
• Yellow onion (1 small, finely diced): Size matters here—a finely diced onion melts into the filling rather than creating chunks.
• Garlic (2 cloves, minced): Fresh garlic, always, because the jarred version tastes like it's been sitting in a drawer for three years.
• Lean ground beef or turkey (1/2 pound, 225g): The lean part genuinely matters; you want rich flavor without excess grease pooling at the bottom.
• Black beans (1 can, 15 oz, drained and rinsed): Rinsing them removes sodium and that metallic taste—takes thirty seconds and makes a difference.
• Diced tomatoes with juices (1 can, 14.5 oz): Keep the liquid; it becomes the sauce binding everything together.
• Tomato paste (1 tablespoon): This concentrated umami bomb deepens the chili flavor without adding extra liquid.
• Chili powder, ground cumin, smoked paprika (1 teaspoon, 1/2 teaspoon, 1/2 teaspoon respectively): Together they create warmth and complexity, none overpowering the others.
• Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go—you might need a touch more depending on your ground meat.
• Sharp cheddar cheese, shredded (1 cup, 100g): Sharp cheddar has actual personality; mild versions disappear into the filling.
• Fresh cilantro and green onions (optional for garnish): They add brightness and won't hurt if you skip them, but they're worth five extra seconds of chopping.

Instructions

Prep your oven and workspace:

Heat to 375°F and grease a baking dish that'll cradle your peppers snugly upright. This temperature is gentle enough to soften the peppers without charring them.

Cook the pasta just shy of tender:

Boil salted water, add macaroni, and pull it out one to two minutes before the package suggests so it stays toothsome. Set aside to cool slightly.

Build the flavor base:

Warm olive oil in a skillet over medium heat, add diced onion, and let it turn translucent and soft, about three minutes. The kitchen will smell impossibly good—that's when you know you're on track.

Brown the meat and break it down:

Crumble in your ground beef or turkey, breaking it into small pieces as it cooks through, roughly five to six minutes total. If there's excess fat pooling, drain it off now.

Marry the flavors together:

Stir in beans, canned tomatoes with their juice, tomato paste, and all the spices. Simmer gently for five minutes so everything gets acquainted and the flavors deepen slightly.

Combine pasta and cheese:

Pull the skillet off heat, fold in your cooled macaroni and half the cheddar cheese, stirring until distributed evenly. Taste and adjust seasoning if it needs salt or pepper.

Fill the peppers generously:

Stand each pepper upright in your baking dish and spoon the mixture inside, pressing gently so it settles and fills completely. Don't be timid; they should look abundantly stuffed.

Crown with remaining cheese:

Divide the rest of the cheddar across each pepper's opening so you get that golden, bubbling top.

Add steam and cover:

Pour water around the base of the peppers, cover tightly with foil, and slide into the oven for thirty minutes. This steam keeps the peppers tender.

Uncover and finish:

Remove foil and bake another ten minutes until the peppers have softened and the cheese is golden and just starting to brown at the edges. Your kitchen will smell like home.

Rest before serving:

Let everything settle for five minutes so the filling firms up slightly and everything stays together when plated. Scatter cilantro and green onions over top if you're finishing it.

Save

My sister brought her kids over one random Saturday, and we made these together while they narrated every step with the seriousness of a cooking show host. By the time we pulled them out of the oven, they'd completely forgotten about the cartoon they'd wanted to watch, crowded around the kitchen instead. That's when I realized this dish does more than feed people—it invites them into the process.

Why This Recipe Deserves Your Weeknight Rotation

There's something almost meditative about assembling these peppers once your filling is done. The recipe asks for maybe twenty minutes of active work—chopping, browning, simmering—and then the oven handles the heavy lifting while you can actually sit down. It's the opposite of a recipe that demands constant attention; you make the filling, stuff the peppers, and you're essentially done.

Making It Your Own

This is genuinely a recipe that welcomes improvisation. If black beans don't speak to you, kidney beans or pinto beans work just as well and taste almost identical. Vegetarian friends? Skip the meat and add extra beans or lentils, maybe some sautéed mushrooms for earthiness. Want heat? Dice a jalapeño or two into the filling, or add a dash of hot sauce at the end.

The spice blend is warm and balanced, but it's not aggressive, so if your household likes bold flavors, this is your moment to taste as you go and adjust. Cumin can go up if you want more of that earthy warmth; paprika can increase if you want smokiness to win.

What Happens Next

These reheat beautifully in a 350°F oven covered with foil for about fifteen minutes, which is frankly the dream for meal prep. Leftovers stay good for three to four days in the fridge, and honestly, they might taste even better the second day when all the flavors have had time to settle and mingle. You can also freeze them before baking for up to three months—just thaw overnight and add five extra minutes to the baking time.

• A simple green salad alongside cuts through the richness perfectly and doesn't require more oven space.
• Garlic bread is the move if you want to lean fully into comfort food mode, or just serve with a crusty roll.
• This feeds four as a substantial main, but you could stretch it to six if you're serving lighter sides alongside.

Save

This recipe became a regular in my kitchen because it delivers that rare combination of looking genuinely impressive while asking almost nothing unreasonable of you. Make it this week.

Common Questions

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers up to 24 hours in advance and refrigerate them before baking. You may need to add a few extra minutes to the baking time if baking cold from the refrigerator.

→ What other pasta shapes work well in this filling?

Small pasta shapes like shells, penne, or rotini work great. Just avoid long noodles like spaghetti which would be difficult to scoop inside the peppers.

→ How do I know when the peppers are fully cooked?

The peppers should be tender when pierced with a fork but still hold their shape. They typically take about 40 minutes total baking time to reach the right texture.

→ Can I freeze these stuffed peppers?

Absolutely. Wrap each stuffed pepper individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the richness. Garlic bread, cornbread, or roasted vegetables also make excellent accompaniments.

→ How can I make this vegetarian?

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