Baked Chili Mac Stuffed Peppers

Baked Chili Mac Stuffed Peppers are a vibrant and high-protein main dish that brings hearty comfort to your weeknight dinner table. Tender bell peppers serve as the perfect vessel for a savory mixture of lean ground meat, black beans, and elbow macaroni, all smothered in melted sharp cheddar cheese for a satisfying meal that the whole family will enjoy.

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This recipe balances the sweetness of roasted bell peppers with a smoky, spiced chili filling. By using whole wheat macaroni and lean protein, you can enjoy a nutritious version of classic comfort flavors without sacrificing taste or satisfaction.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 3/4 cup (75 g) elbow macaroni (whole wheat or regular)
• 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
• 1 cup (100 g) shredded sharp cheddar cheese, divided
• Chopped fresh cilantro (optional)
• Sliced green onions (optional)

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 stand upright in the baking dish, you can carefully trim a tiny amount off the bottom to create a flat base, making sure not to cut all the way through. Adding water to the bottom of the dish is essential for steaming the peppers to the perfect tenderness.

Varianten und Anpassungen

For a vegetarian version, simply omit the meat and substitute it with plant-based crumbles or an extra can of beans. You can also swap the black beans for kidney or pinto beans, and if you enjoy heat, add diced jalapeños to the skillet during step 5.

Serviervorschläge

Serve these hearty peppers with a crisp green salad or warm garlic bread. For a final touch, add a dollop of sour cream or a squeeze of lime juice to brighten the smoky flavors of the chili mac.

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These Baked Chili Mac Stuffed Peppers are a wholesome, all-in-one meal that combines flavor and nutrition. With their vibrant colors and melted cheese topping, they are sure to become a regular addition to your dinner rotation.

Questions About This Recipe

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and refrigerate them covered. When ready to bake, add an extra 5-10 minutes to the covered baking time since they'll be cold. You can also freeze the assembled peppers before baking for up to 3 months.

→ What other types of pasta work well in this filling?

Small pasta shapes like shells, penne, or rotini work great since they hold onto the chili sauce. You can also use gluten-free pasta if needed. Just remember to cook the pasta slightly al dente since it will continue cooking in the oven.

→ How do I know when the peppers are fully cooked?

The peppers are done when they're tender when pierced with a fork and the edges start to wrinkle slightly. The cheese on top should be melted and lightly golden. If the cheese is browning too quickly before the peppers are tender, loosely tent with foil.

→ Can I use different colored peppers?

Absolutely. Red, yellow, and orange peppers tend to be sweeter and more tender, while green peppers have a slightly bitter, robust flavor. Using a mix creates a beautiful presentation and offers variety in taste.

→ What can I serve alongside stuffed peppers?

A crisp green salad with vinaigrette balances the hearty filling nicely. Garlic bread, cornbread, or roasted vegetables also make excellent sides. For a lighter meal, serve with a simple cucumber and tomato salad.

→ How do I make this vegetarian?

Simply omit the ground meat and add an extra can of beans, or use plant-based crumbles. You can also add diced zucchini, corn, or mushrooms to bulk up the filling while maintaining plenty of protein from the beans and cheese.