# What You’ll Need:
→ Peppers
01 - 4 large bell peppers (any color), tops removed and seeds cleaned
→ Pasta
02 - 3/4 cup elbow macaroni, whole wheat or regular
→ Chili Mixture
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1/2 pound lean ground beef or turkey
07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1 can (14.5 ounces) diced tomatoes with juice
09 - 1 tablespoon tomato paste
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cheese
15 - 1 cup shredded sharp cheddar cheese, divided
→ Garnish
16 - Chopped fresh cilantro, optional
17 - Sliced green onions, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers in an upright position.
02 - Bring a pot of salted water to a boil. Cook elbow macaroni 1-2 minutes less than package directions to achieve al dente texture. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef or turkey to the skillet and cook, breaking apart with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
05 - Stir in black beans, diced tomatoes with juice, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
06 - Remove skillet from heat. Stir in cooked macaroni and half the cheddar cheese, mixing until evenly distributed.
07 - Arrange prepared bell peppers upright in the greased baking dish. Spoon chili mac mixture evenly into each pepper, pressing gently to fill.
08 - Distribute remaining cheddar cheese equally over each stuffed pepper.
09 - Pour 1/4 cup water into the bottom of the baking dish around the peppers. Cover the dish tightly with aluminum foil.
10 - Bake covered for 30 minutes until peppers begin to soften.
11 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden brown.
12 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh cilantro and green onions if desired before serving.
