Save to Pins These Baked Chili Mac Stuffed Peppers transform ordinary bell peppers into edible bowls filled with a comforting, protein-packed meal. Imagine colorful peppers cradling a savory mixture of seasoned ground meat, tender macaroni, and beans, all topped with bubbling cheddar cheese that turns golden in the oven. This dish combines two American classics—chili mac and stuffed peppers—into one satisfying, complete meal that's as beautiful as it is delicious.
Save to Pins The secret to these stuffed peppers is parboiling them before stuffing, which ensures they're tender by the time the cheese gets perfectly melty. The chili mac filling comes together in one pan, where aromatic spices bloom in the heat, transforming simple ingredients into a deeply flavored mixture that's both comforting and exciting.
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
- Prepare the oven and peppers
- Preheat oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the peppers upright. 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.
- Start the filling
- 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.
- Cook the meat
- Add ground beef or turkey, breaking it up with a spoon. Cook until browned, about 4–5 minutes. Drain excess fat if necessary.
- Season and add vegetables
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.
- Add pasta and liquid
- 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.
- Stuff and top peppers
- Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
- 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.
- Serve
- Garnish with cilantro or parsley if desired. Serve hot.
Tips for Preparation
For the perfect texture, avoid overcooking the pasta in the skillet, as it will continue to cook in the oven. If your peppers won't stand upright, slice a tiny bit off the bottom to create a flat surface, being careful not to cut through to the inside. The cheese can be added under the foil for most of the baking time if you prefer it more melted than browned.
Variations and Substitutions
This recipe works beautifully with ground turkey for a leaner option, or try plant-based crumbles for a vegetarian meal. The kidney beans can be swapped for black beans, or use a combination of both for visual interest. Whole wheat macaroni adds extra fiber, but any small pasta shape will work well. For gluten-free diets, simply substitute gluten-free pasta and ensure your broths and seasonings are certified gluten-free.
Serving Suggestions
Serve these stuffed peppers as a complete meal, or pair them with a simple green salad dressed with lemon vinaigrette for freshness. A dollop of sour cream or Greek yogurt on top adds creamy contrast to the spices. For a family-style presentation, arrange the peppers on a large platter surrounded by extra cilantro and lime wedges, letting everyone garnish their own.
Save to Pins These hearty stuffed peppers showcase how simple ingredients can create a feast for both the eyes and the palate. With their colorful presentation and protein-rich filling, they've earned their place as a go-to dinner for busy weeknights and special occasions alike. The combination of tender peppers, savory filling, and golden cheese creates a harmony of flavors and textures that will have everyone reaching for seconds.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well and can lighten the dish while maintaining protein content.
- → How do I know when the macaroni is cooked properly?
Cook the macaroni in the chili mixture until it is just al dente, slightly firm to the bite but tender.
- → Can I make this gluten-free?
Yes, substitute regular elbow macaroni with gluten-free pasta to accommodate gluten-free preferences.
- → What can I use to add extra heat?
Adding chopped jalapeños or extra chili powder will increase the spice level according to your taste.
- → Is it possible to prepare this vegetarian?
Replace the ground meat with plant-based crumbles and use vegetable broth to keep it vegetarian.