Save I discovered these stuffed peppers on a Tuesday night when I had ground beef, leftover cooked pasta, and four sad bell peppers sitting in my crisper drawer. Instead of making the usual chili, I thought: what if I combined everything inside the pepper itself? The result was so hearty and satisfying that my partner asked for seconds, and I've been making them ever since whenever I need something that feels both homey and impressive.
I made this for my in-laws last fall, and honestly, I was nervous because my mother-in-law is particular about textures and flavors. When she took her first bite and said the chili-to-pasta ratio was perfect, I felt this little rush of pride. Now it's become my go-to recipe whenever I'm cooking for people I want to impress without spending hours in the kitchen.
Ingredients
- Bell peppers (4 large, any color): The foundation of everything—choose ones that stand upright and have flat bottoms so they don't tip in the baking dish.
- Lean ground beef or turkey (200 g): The protein backbone that makes this genuinely filling and keeps you satisfied for hours.
- Onion and garlic: These build the flavor base, and taking a minute to mince them finely makes a real difference in how the filling tastes.
- Chili powder, cumin, and smoked paprika: This trio creates depth that makes the dish feel like it's been simmering for hours even though it hasn't.
- Canned diced tomatoes and kidney beans (drained): Using canned saves time and honestly tastes just as good when you drain them well—no watery filling.
- Elbow macaroni (80 g): Whole wheat adds subtle nuttiness, but regular works fine if that's what you have on hand.
- Chicken or vegetable broth (250 ml): Low-sodium lets you control the salt and prevents the filling from tasting tinny.
- Sharp cheddar cheese (80 g): The sharp variety melts into golden pockets rather than turning into one flat layer of bland cheese.
- Fresh cilantro or parsley: A handful scattered on top at the end adds brightness that cuts through the richness.
Instructions
- Get your setup ready:
- Preheat the oven to 400°F and lightly grease your baking dish—you want the peppers to sit upright and stay that way while everything cooks around them.
- Soften the peppers:
- Boil the peppers for 4 minutes to take the edge off their raw crunch, then drain and arrange them cut-side up in your dish. This step is crucial because it ensures they'll be tender but not mushy by the time everything finishes baking.
- Build your flavor base:
- Heat olive oil and cook the onions until they're soft and starting to smell sweet, then add garlic for just a minute so it doesn't burn. You're creating the aromatic foundation that makes the whole dish taste like it was made with intention.
- Brown the meat:
- Break up the ground beef or turkey as it cooks, and don't rush this step—those browned bits are where the real flavor lives. Drain any excess fat if there's more than a tablespoon pooling in the bottom.
- Add the spices and base:
- Stir in the chili powder, cumin, and paprika until everything is coated and fragrant, then add the tomatoes and beans. Let it cook for a couple minutes so the flavors can start getting to know each other.
- Cook the pasta in the filling:
- Add the uncooked pasta and broth directly to the skillet and let it simmer until the pasta is tender and has absorbed most of the liquid—you want it al dente because it'll keep cooking in the oven. Taste it and adjust the salt and pepper; this is your chance to make sure the filling tastes exactly how you want it.
- Stuff and top:
- Spoon the chili mac into each pepper until it's generously filled, then top each one with shredded cheddar. The cheese will get golden and bubbly during baking, creating little pockets of melted goodness throughout.
- Bake covered then uncovered:
- Cover loosely with foil and bake for 20 minutes so the peppers become tender without the cheese drying out, then remove the foil and bake 8–10 minutes more until the cheese is golden. The peppers should give easily when pierced with a fork.
- Finish and serve:
- Let them rest for a minute, then scatter fresh cilantro or parsley on top if you have it. Serve hot straight from the baking dish while everything is still steaming.
Save There was a night when my kids actually asked for seconds of vegetables without me having to negotiate or hide anything else on the plate. That moment made me realize this isn't just a recipe—it's somehow convinced multiple people that peppers stuffed with chili mac is exactly what they want to eat.
Timing and Make-Ahead Strategy
You can brown the meat and cook the pasta filling up to a day ahead, then store it in the fridge and stuff the peppers fresh when you're ready to bake. This is genuinely helpful on mornings when you know dinner needs to come together fast—just prep everything in advance and pop them in the oven when you get home. The peppers themselves are best parboiled right before assembly because they lose their structural integrity if they sit too long after cooling.
Customization Without Losing the Soul
I've made versions with ground turkey when I wanted something leaner, and with plant-based crumbles when cooking for my vegetarian friend, and honestly both are just as satisfying. The magic isn't in having beef specifically—it's in building that layered, spiced filling and letting it cook inside a pepper. I've also experimented with swapping kidney beans for black beans, adding jalapeños for heat, and using different cheese blends, and every variation still tastes like the comfort food version of itself.
A Note on Cheese and Color
Sharp cheddar is my choice because it doesn't turn one-dimensional when melted, but honestly any cheese you enjoy eating will work—I've used monterey jack, a sharp white cheddar, even a combination. The one thing I learned is that cheese needs to actually brown and bubble, not just melt into a pale layer, so don't cover the whole baking dish when you remove the foil or the cheese stays pale and becomes a bit rubbery. Watch them closely in those last 8–10 minutes and you'll see when the cheese hits that perfect golden moment.
- Use your sharpest cheddar for maximum flavor that doesn't get lost in the other spices.
- If you like things cheesier, go up to 100 grams—the extra cheese creates a more indulgent top layer.
- Add the cheese only after the first covered bake so it doesn't dry out from the full cooking time.
Save These peppers have become my answer to the question of what's for dinner when I need something that feels special without being complicated. They're the kind of meal that makes your kitchen smell incredible while they're baking and leaves everyone at the table asking for the recipe.
Recipe Guide
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and hollow out the peppers up to 24 hours in advance. Store separately in the refrigerator and assemble just before baking. You may need to add a few extra minutes to the baking time if starting from cold.
- → What other proteins work well in this dish?
Ground turkey, chicken, or plant-based crumbles make excellent alternatives to beef. For a vegetarian version, use extra beans or lentils combined with the meat crumbles to maintain the protein content.
- → How do I know when the peppers are done baking?
The peppers are ready when they're tender when pierced with a fork and the cheese on top is golden and bubbly. This typically takes about 28-30 minutes total baking time.
- → Can I freeze these stuffed peppers?
Absolutely. Assemble the stuffed peppers but skip the initial baking. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cooking time.
- → What side dishes pair well with this meal?
A crisp green salad with tangy vinaigrette balances the richness nicely. Cornbread, garlic bread, or roasted vegetables also complement the flavors. For a lighter option, serve with steamed broccoli or a fresh cucumber salad.
- → How can I adjust the spice level?
Reduce the chili powder and omit smoked paprika for a milder version. To increase heat, add diced jalapeños, cayenne pepper, or use spicy diced tomatoes. Serve with hot sauce on the side for customizable spice.