Baked Chili Mac Stuffed Peppers (Printable)

Hearty chili mac nestled in tender bell peppers with melted cheddar topping.

# What You'll Need:

→ Peppers

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

→ 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
14 - 1 cup low-sodium chicken or vegetable broth

→ Topping

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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a pot of salted water to a boil. Parboil the bell peppers for 4 minutes, then drain and set aside, cut side up, in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 1 minute more.
04 - Add ground beef or turkey, breaking it up with a spoon. Cook until browned, about 4-5 minutes. Drain excess fat if necessary.
05 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.
06 - Add macaroni and broth. Stir, bring to a simmer, and cook uncovered until pasta is al dente and most liquid is absorbed, about 7-9 minutes. Taste and adjust seasoning.
07 - Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake 8-10 minutes more until cheese is golden and peppers are tender.
09 - Garnish with cilantro or parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • High protein content keeps you satisfied for hours, which I discovered makes those afternoon hunger pangs actually disappear.
  • Everything cooks in one baking dish, so cleanup feels like a small miracle compared to the usual weeknight mess.
  • The peppers get naturally sweet and tender while the filling stays hearty and flavorful, creating this texture contrast that shouldn't work but absolutely does.
02 -
  • Draining your canned ingredients thoroughly is non-negotiable because extra liquid will make your filling watery and dilute all those carefully layered flavors you've built.
  • The parboil step for the peppers seems like an extra step you might want to skip, but it's actually what prevents them from tasting raw and chewy instead of tender and integrated with the filling.
  • Cooking the pasta just to al dente in the filling is crucial because it will continue absorbing liquid in the oven, so if you cook it all the way there, it becomes mushy by serving time.
03 -
  • Sharp cheddar is the correct choice here because mild cheddar dissolves into the background, but sharp cheddar stays bold and flavorful even when mixed with all the other ingredients.
  • If your peppers won't stand upright in the baking dish, slice a tiny piece off the bottom to create a flat surface instead of wrestling with them the whole time they cook.
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