Baked Chili Mac Stuffed Peppers

Baked Chili Mac Stuffed Peppers are a vibrant and comforting main dish, perfect for busy weeknights when you need a hearty, high-protein meal. These bell peppers are generously filled with a savory chili macaroni mixture and topped with bubbling cheddar for a colorful and satisfying dinner.

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This recipe brings together lean ground meat, black beans, and elbow macaroni in a smoky tomato-based sauce, all nestled inside sweet, roasted bell peppers. It is a balanced meal that delivers both nutrition and deep, comforting flavors.

Ingredients

• Peppers: 4 large bell peppers (any color), tops cut off and seeds removed
• Pasta: 3/4 cup (75 g) elbow macaroni (whole wheat or regular)
• Chili Mixture: 1 tablespoon olive oil, 1 small yellow onion (finely diced), 2 cloves garlic (minced), 1/2 pound (225 g) lean ground beef or turkey, 1 (15 oz / 425 g) can black beans (drained and rinsed), 1 (14.5 oz / 410 g) can diced tomatoes (with juices), 1 tablespoon tomato paste, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Cheese: 1 cup (100 g) shredded sharp cheddar cheese, divided
• Garnish (optional): Chopped fresh cilantro, sliced green onions

Instructions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Step 2

Bring a pot of salted water to a boil. Cook the elbow macaroni 1–2 minutes less than package directions for al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.

Step 4

Add ground beef or turkey and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.

Step 5

Stir in black beans, diced tomatoes (with their juices), tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.

Step 6

Remove from heat. Stir in cooked macaroni and half the cheddar cheese (1/2 cup).

Step 7

Arrange the bell peppers upright in the prepared baking dish. Spoon the chili mac mixture evenly into each pepper, pressing down gently to fill.

Step 8

Top each filled pepper with the remaining cheddar cheese.

Step 9

Add 1/4 cup (60 ml) water to the bottom of the baking dish. Cover dish with foil.

Step 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.

Step 11

Let rest 5 minutes before serving. Garnish with cilantro and green onions if desired.

Zusatztipps für die Zubereitung

To ensure your peppers are tender without being mushy, the addition of water to the bottom of the pan is crucial. The steam created under the foil helps soften the pepper skins while the filling stays juicy and the cheese melts perfectly.

Varianten und Anpassungen

For a vegetarian version, omit the meat and use extra beans or plant-based crumbles. You can easily substitute kidney beans or pinto beans for black beans, or add a diced jalapeño to the chili mixture for a spicy kick.

Serviervorschläge

These stuffed peppers are a complete meal on their own, but they pair wonderfully with a simple green side salad or a slice of warm garlic bread to soak up the flavorful juices from the diced tomatoes.

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With their bubbling cheese tops and savory filling, these Baked Chili Mac Stuffed Peppers are sure to become a regular in your weeknight rotation. Enjoy a meal that is as nutritious as it is delicious!

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. Bake when ready to serve, adding a few extra minutes if baking cold.

→ What other pasta shapes work well?

Small pasta shapes like shells, penne, or rotini work great. Just avoid long noodles which are difficult to stuff into pepper cavities.

→ How do I know when the peppers are done?

Peppers are ready when they're tender when pierced with a knife, the filling is hot throughout, and the cheese on top is melted and lightly golden.

→ Can I freeze stuffed peppers?

Absolutely. Assemble unbaked peppers, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What vegetables can I add to the filling?

Diced zucchini, corn, bell pepper pieces from the tops, or spinach all complement the flavors. Just sauté them with the onions.

→ Why add water to the baking dish?

The water creates steam in the covered dish, helping the peppers cook evenly and stay tender without drying out during baking.