Baked Chili Mac Stuffed Peppers

Satisfy your cravings for comfort food with these Baked Chili Mac Stuffed Peppers. This dish is a creative fusion that packs the hearty, protein-rich goodness of chili mac into vibrant bell pepper cups. Topped with a layer of bubbling cheddar cheese, it is a flavorful meal that provides a complete, high-protein dinner for the whole family.

Pin It

The preparation involves a simple one-pan chili mac base that simmers until the pasta is al dente, ensuring every bite is infused with the savory blend of smoked paprika, cumin, and chili powder. By stuffing this mixture into bell peppers, you add a refreshing crunch and a boost of vitamins to a classic favorite.

Ingredients

• For the Peppers: 4 large bell peppers (any color), tops cut off and seeds removed
• For the Chili Mac: 200 g (7 oz) lean ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 400 g (14 oz) canned diced tomatoes, drained
• 200 g (7 oz) canned kidney beans, drained and rinsed
• 80 g (3 oz) elbow macaroni (whole wheat or regular)
• 250 ml (1 cup) low-sodium chicken or vegetable broth
• For Topping: 80 g (3 oz) shredded sharp cheddar cheese
• 2 tablespoons chopped fresh cilantro or parsley (optional)

Instructions

1. Oven Prep

Preheat oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the peppers upright.

2. Parboil Peppers

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.

3. Sauté Aromatics

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.

4. Brown Meat

Add ground beef or turkey, breaking it up with a spoon. Cook until browned, about 4–5 minutes. Drain excess fat if necessary.

5. Season and Mix

Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.

6. Cook Pasta

Add macaroni and broth. Stir, bring to a simmer, and cook uncovered until pasta is just al dente and most liquid is absorbed, about 7–9 minutes. Taste and adjust seasoning.

7. Stuff Peppers

Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.

8. Bake

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.

9. Garnish and Serve

Garnish with cilantro or parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

Using a large skillet is essential for browning the meat evenly and allowing the macaroni to simmer properly in the broth. Be sure to use a chef's knife for a fine dice on the onions and garlic, which helps them blend seamlessly into the sauce. Always check product labels for hidden allergens like wheat or soy, especially if you are catering to specific dietary needs.

Varianten und Anpassungen

For a lighter or vegetarian option, you can substitute the ground beef with turkey or plant-based crumbles. If you enjoy a bit of heat, consider adding chopped jalapeños to the skillet with the onions. You can also swap kidney beans for black beans or use gluten-free pasta to accommodate different dietary preferences.

Serviervorschläge

These peppers are best served hot, straight from the oven. Garnish with fresh cilantro or parsley for a burst of color and freshness. They pair beautifully with a crisp side salad or a small serving of cornbread to soak up any remaining juices from the chili mac filling.

Pin It

Whether you are looking for a high-protein weeknight dinner or a crowd-pleasing weekend meal, these Baked Chili Mac Stuffed Peppers are sure to satisfy. The combination of savory beef, fiber-rich beans, and melted cheese makes every bite a rewarding experience.

Questions About This Recipe

→ Can I make these stuffed peppers ahead of time?

Yes, prepare the filling and hollow out peppers up to 24 hours in advance. Store components separately in the refrigerator, then assemble and bake when ready to serve. Add an extra 5-10 minutes baking time if baking cold from the fridge.

→ What other proteins work in this filling?

Ground turkey, chicken, or plant-based crumbles all work well. For a vegetarian version, use extra beans or lentils combined with the meat alternative. Adjust cooking time slightly as lean meats cook faster than beef.

→ Do I need to parboil the peppers first?

Parboiling for 4 minutes ensures the peppers become tender during baking. Skip this step if you prefer peppers with more crunch, though they may need additional oven time to soften completely.

→ Can I freeze these stuffed peppers?

Freeze assembled, unbaked peppers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time if cooking from frozen. Already-baked peppers can be frozen and reheated in the microwave or oven.

→ What can I serve alongside these peppers?

A simple green salad with tangy vinaigrette balances the rich, cheesy filling. Cornbread, crusty garlic bread, or steamed vegetables like broccoli or green beans also complement the dish well.

→ How do I know when the peppers are done?

Peppers are ready when the flesh is tender when pierced with a fork and the cheese is golden and bubbly. The filling should be hot throughout and the peppers should hold their shape but yield easily to a knife.