# What You'll Need:
→ Peppers
01 - 4 large bell peppers, any color, tops removed and seeds discarded
→ 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
→ Topping
15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons fresh cilantro or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish. Bring salted water to boil and parboil bell peppers for 4 minutes. Drain and position cut side up in prepared baking dish.
02 - Heat olive oil in large skillet over medium heat. Add onion and cook 2 to 3 minutes until softened. Add garlic and cook 1 minute longer. Add ground meat, breaking apart with spoon, cooking 4 to 5 minutes until browned. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook 2 minutes while stirring constantly.
04 - Add elbow macaroni and broth. Stir and bring to simmer. Cook uncovered 7 to 9 minutes until pasta reaches al dente texture and liquid is mostly absorbed. Taste and adjust seasonings as needed.
05 - Distribute chili mac mixture evenly among prepared pepper cups. Top each with shredded cheddar cheese.
06 - Cover loosely with aluminum foil and bake 20 minutes. Remove foil and bake 8 to 10 minutes longer until cheese is golden and peppers are tender.
07 - Garnish with fresh cilantro or parsley if desired. Serve immediately while hot.
