Bell peppers loaded with cheesy chili mac featuring seasoned beef, beans, and pasta, baked until tender and golden.
# What You'll Need:
→ Peppers
01 - 4 large bell peppers, any color, tops removed and seeds cleaned
→ Pasta
02 - 3/4 cup elbow macaroni, whole wheat or regular
→ Chili Mixture
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1/2 pound lean ground beef or turkey
07 - 1 can black beans, 15 ounces, drained and rinsed
08 - 1 can diced tomatoes, 14.5 ounces, with juices
09 - 1 tablespoon tomato paste
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cheese
15 - 1 cup shredded sharp cheddar cheese, divided
→ Garnish
16 - Chopped fresh cilantro, optional
17 - Sliced green onions, optional
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Bring salted water to boil in a pot. Cook elbow macaroni 1-2 minutes less than package directions to achieve al dente texture. Drain and reserve.
03 - Heat olive oil in large skillet over medium heat. Add diced onion and sauté until softened, approximately 3 minutes. Add minced garlic and cook for 30 seconds.
04 - Add ground beef or turkey to skillet, breaking into smaller pieces with a spoon. Cook until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
05 - Stir black beans, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and pepper into the meat mixture. Simmer for 5 minutes, stirring occasionally.
06 - Remove skillet from heat. Fold cooked macaroni and half of the cheddar cheese into the chili mixture until evenly combined.
07 - Stand prepared bell peppers upright in the greased baking dish. Spoon chili mac mixture evenly into each pepper, pressing gently to fill completely.
08 - Distribute remaining cheddar cheese evenly over the top of each filled pepper.
09 - Pour 1/4 cup water into the bottom of the baking dish. Cover dish tightly with aluminum foil.
10 - Bake covered for 30 minutes. Remove foil and continue baking for 10 additional minutes until peppers are tender and cheese is golden brown.
11 - Allow peppers to rest for 5 minutes before serving. Garnish with fresh cilantro and sliced green onions if desired.
