Baked Chili Mac Stuffed Peppers (Printable)

Bell peppers filled with savory chili mac, beef, beans, and melted cheddar for a satisfying dinner.

# Ingredient List:

→ Peppers

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

→ 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, whole wheat or regular
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

# Steps:

01 - Preheat oven to 400°F. Grease a baking dish. Bring salted water to boil and parboil peppers for 4 minutes. Drain and position cut side up in prepared baking dish.
02 - Heat olive oil in large skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 1 minute longer.
03 - Add ground beef or turkey, breaking into crumbles with spoon. Cook until browned, approximately 4-5 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook 2 minutes while stirring.
05 - Add macaroni and broth. Stir, bring to simmer, and cook uncovered 7-9 minutes until pasta reaches al dente texture and most liquid is absorbed. Adjust seasoning to taste.
06 - Spoon chili mac mixture evenly into each pepper cavity. Top each with shredded cheddar cheese.
07 - Cover baking dish loosely with aluminum foil. Bake 20 minutes.
08 - 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 immediately while hot.

# Tips from the Pros:

01 -
  • It's basically two comfort foods in one, so nobody at your table leaves satisfied thinking about what they missed.
  • Your kitchen will smell impossibly good while it bakes, and that alone is worth the effort.
  • High in protein and filling enough that one pepper feels like a complete meal, not a side dish pretending.
02 -
  • Don't skip draining the canned tomatoes and beans thoroughly, or you'll end up with watery filling that never sets properly and the peppers get soggy instead of firm-tender.
  • Parboiling the peppers might seem like an extra step, but it's the difference between peppers that are pleasant and peppers that are actually enjoyable to bite through—trust this.
03 -
  • Brown your meat in batches if your skillet is crowded, because crowded meat steams instead of browning, and browning is where the real flavor lives.
  • Taste your filling before it goes into the peppers because seasonings behave differently in cold ingredients than hot ones—what tastes perfect in the skillet might need adjustment when cooled.
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