# What You’ll Need:
→ 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 chopped fresh cilantro or parsley, optional
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish. Bring a pot of salted water to a boil and parboil peppers for 4 minutes until slightly softened. Drain and arrange cut side up in prepared baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2-3 minutes until translucent. Add minced garlic and cook 1 minute more. Add ground beef or turkey, breaking into crumbles, and cook 4-5 minutes until fully browned. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add drained tomatoes and kidney beans. Cook for 2 minutes, stirring frequently.
04 - Add elbow macaroni and broth, stirring to combine. Bring to a simmer and cook uncovered for 7-9 minutes until pasta reaches al dente and most liquid is absorbed. Adjust seasoning to taste.
05 - Divide chili mac mixture evenly among pepper cups. Top each pepper with shredded cheddar cheese.
06 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake 8-10 minutes more until cheese is golden brown and peppers are tender.
07 - Garnish with fresh cilantro or parsley if desired. Serve immediately while hot.
