Baked Chili Mac Stuffed Peppers (Printer View)

Bell pepper cups loaded with high-protein chili mac and melted cheddar for ultimate comfort food satisfaction.

# What you'll need:

→ For the Peppers

01 - 4 large bell peppers, any color, tops removed and seeds discarded

→ For the 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
14 - 1 cup low-sodium chicken or vegetable broth

→ For Topping

15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate the peppers in an upright position.
02 - Bring a pot of salted water to a rolling boil. Parboil the prepared bell peppers for 4 minutes until partially tender. Drain thoroughly and arrange cut-side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef or turkey to the skillet, breaking it apart with a spoon. Cook for 4 to 5 minutes until fully browned. Drain excess fat if necessary.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Add drained diced tomatoes and kidney beans. Stir well and cook for 2 minutes.
06 - Add elbow macaroni and broth to the skillet. Stir, bring to a simmer, and cook uncovered for 7 to 9 minutes until pasta reaches al dente texture and most liquid is absorbed. Adjust seasoning to taste.
07 - Divide the chili mac mixture evenly among the four bell peppers. Top each pepper with shredded cheddar cheese.
08 - Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
09 - Remove the foil and bake for an additional 8 to 10 minutes until the cheese is golden brown and the peppers are tender.
10 - Remove from oven and garnish with fresh cilantro or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • One dish that delivers serious protein without feeling like diet food.
  • The peppers become edible vessels, so there's something fun about eating the bowl itself.
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want something that tastes like you tried harder.
02 -
  • Don't skip the parboiling step—raw peppers won't soften enough in the oven and you'll end up biting through something that tastes almost crunchy.
  • Draining your canned tomatoes and beans makes an enormous difference; extra liquid turns the filling watery and dilutes all those spices you worked to balance.
03 -
  • Make sure your bell peppers are roughly the same size so they cook evenly and look intentional when plated.
  • If a pepper keeps tipping over, slice a tiny bit off the bottom to create a flat surface—this is a secret that saves the whole presentation.
Return