Baked Chili Mac Stuffed Peppers (Print Version)

Bell pepper cups loaded with flavorful chili mac and bubbling cheddar cheese for a comforting, satisfying dinner.

# What You'll Need:

→ Bell Peppers

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

→ 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 (optional)

# How to Make It:

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

# Additional Tips::

01 -
  • It looks fancy enough to serve guests but comes together faster than ordering takeout.
  • One baking dish means cleanup is mercifully simple, and leftovers reheat beautifully the next day.
  • You get serious protein without feeling like you're eating plain chicken breast for the millionth time.
02 -
  • Parboil the peppers—it's a step that feels optional but makes the difference between peppers that are tender and ones that stay stubbornly firm no matter how long they bake.
  • Cook your pasta al dente, not soft, because it continues cooking when it bakes and you don't want mush at the end.
  • Don't drain all the fat from the cooked meat—some of it keeps the filling moist and flavorful instead of dry.
03 -
  • Sharp cheddar melts better and tastes bolder than mild, so you actually use less cheese and it makes more impact.
  • Adding a splash of hot sauce or a pinch of cayenne to the filling elevates everything without making it aggressively spicy.
Go Back