Baked Chili Mac Stuffed Peppers (Printable Copy)

Colorful bell peppers stuffed with seasoned chili mac and bubbling cheddar for a satisfying, protein-rich meal.

# What You Need:

→ Peppers

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

→ Pasta

02 - 3/4 cup elbow macaroni, whole wheat or regular

→ Chili Mixture

03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1/2 pound lean ground beef or turkey
07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1 can (14.5 ounces) diced tomatoes with juices
09 - 1 tablespoon tomato paste
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Cheese

15 - 1 cup shredded sharp cheddar cheese, divided

→ Garnish

16 - Chopped fresh cilantro, optional
17 - Sliced green onions, optional

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a pot of salted water to a boil. Cook elbow macaroni 1-2 minutes less than package directions for al dente texture. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, approximately 3 minutes. Stir in minced garlic and cook for 30 seconds.
04 - Add ground beef or turkey to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
05 - Stir in black beans, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
06 - Remove from heat. Stir in cooked macaroni and half the cheddar cheese (1/2 cup).
07 - Arrange bell peppers upright in the prepared baking dish. Spoon chili mac mixture evenly into each pepper, pressing down gently to fill.
08 - Top each filled pepper with remaining cheddar cheese.
09 - Add 1/4 cup water to the bottom of the baking dish. Cover dish with aluminum foil.
10 - Bake for 30 minutes covered, then remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden.
11 - Let rest 5 minutes before serving. Garnish with fresh cilantro and green onions if desired.

# Expert Advice:

01 -
  • One-dish meals that feel like you actually tried, even when you're running on fumes by Thursday night.
  • The protein-to-carb balance means you won't crash two hours later, plus everyone at the table will actually feel satisfied.
  • Those golden-topped peppers are so visually appealing that your family might forget you didn't spend hours cooking.
  • It reheats beautifully, which is basically free dinner tomorrow if you're strategic about portions.
02 -
  • Undercooking the pasta by a minute or two isn't optional—it sounds small, but mushy mac ruins the texture entirely, and there's no fixing it once it's baked.
  • Those peppers need to be cooked through but not falling apart; if they're collapsing, they're overdone, so check them at the thirty-minute mark.
  • The water at the bottom of the pan isn't wasted space—it's what steams the peppers without drying them out, so don't skip it even though it seems unimportant.
03 -
  • If your peppers are wobbling in the pan, slice a thin piece off the bottom so they sit flat and stable—one of those small moves that prevents frustration.
  • Shredding your own cheddar instead of buying pre-shredded makes it melt more smoothly without the gummy texture that anti-caking agents create.
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