Baked Chili Mac Stuffed Peppers (Printable Copy)

Bell peppers stuffed with spicy chili mac and melted cheddar for a satisfying dinner.

# What You Need:

→ Pepper Preparation

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

→ Chili Mac Base

02 - 7 oz lean ground beef or turkey
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon extra virgin olive oil
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon kosher 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
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 coat a baking dish with cooking spray sized to accommodate peppers standing upright.
02 - Bring a large pot of salted water to rolling boil. Carefully place peppers in boiling water and parboil for 4 minutes. Drain and position cut-side up in prepared baking dish.
03 - Heat olive oil in large skillet over medium heat. Add diced onion and cook 2-3 minutes until translucent. Add minced garlic and cook 1 additional minute until fragrant.
04 - Add ground beef to skillet, breaking into small pieces with spoon. Cook 4-5 minutes until completely browned. Drain excess fat if necessary.
05 - Stir chili powder, cumin, smoked paprika, salt, and pepper into meat. Add drained diced tomatoes and kidney beans. Simmer for 2 minutes while stirring.
06 - Add uncooked elbow macaroni and broth to skillet. Stir to combine, bring to gentle simmer, and cook uncovered 7-9 minutes until pasta reaches al dente texture and most liquid absorbs. Adjust seasonings to taste.
07 - Divide chili mac mixture evenly among four pepper cups. Top each pepper generously with shredded cheddar cheese.
08 - Cover baking dish loosely with aluminum foil. Bake 20 minutes in preheated 400°F oven.
09 - Remove foil and bake 8-10 minutes more until cheese develops golden color and pepper flesh becomes tender when pierced. Garnish with fresh cilantro or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's a complete protein powerhouse disguised as indulgent comfort, so you actually feel satisfied hours later.
  • Those baked peppers become tender enough to eat with a fork while the filling stays hearty and never mushy.
  • The kitchen smells incredible while it bakes, and cleanup is minimal because everything happens in one dish.
02 -
  • The parboiling step isn't optional—skipping it leaves you with peppers that are still crunchy and raw inside while the filling gets overcooked waiting for them to soften.
  • Draining your canned tomatoes and beans genuinely prevents the filling from becoming a watery mess that turns the pepper interior into mush.
  • Don't use cold ground meat straight from the fridge because it takes twice as long to brown and releases water that clouds your filling with steam.
03 -
  • If peppers are falling over in the dish, trim a thin slice from the bottom of each one so they sit flat and stable during baking.
  • Meat cooked in smaller pieces browns faster and distributes throughout the filling more evenly than a few large chunks.
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