Save This Baked Chili Mac Stuffed Peppers recipe is the ultimate comfort food fusion. By combining the heartiness of beefy chili and the satisfying bite of elbow macaroni inside vibrant bell pepper cups, you get a high-protein meal that is as colorful as it is delicious. It is a wholesome dish that feels indulgent while providing plenty of nutrition.
Save There is something truly special about the way the sharp cheddar cheese melts into the seasoned meat and pasta, creating a gooey topping that balances the slight crunch of the baked peppers. Whether you use beef or turkey, this recipe delivers bold American flavors in every bite.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 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
- 80 g (3 oz) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Step 1: Prep the Oven
- Preheat oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the peppers upright.
- Step 2: Parboil Peppers
- 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.
- Step 3: Sauté Aromatics
- 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.
- Step 4: Brown 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.
- Step 5: Season and Mix
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.
- Step 6: Cook the Macaroni
- 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.
- Step 7: Stuff the Peppers
- Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
- Step 8: 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.
- Step 9: Garnish
- Garnish with cilantro or parsley if desired. Serve hot.
Zusatztipps für die Zubereitung
Make sure to drain the diced tomatoes and rinse the kidney beans thoroughly to prevent the filling from becoming too watery. If your bell peppers are wobbly in the dish, you can carefully slice a tiny bit off the bottom to create a flat surface, taking care not to create a hole.
Varianten und Anpassungen
For a lighter or vegetarian version, substitute the ground meat with plant-based crumbles. You can also swap the kidney beans for black beans or add chopped jalapeños if you prefer a spicier kick. To make this dish gluten-free, simply use your favorite gluten-free elbow macaroni.
Serviervorschläge
Serve these stuffed peppers while they are piping hot. They pair excellently with a dollop of cool sour cream or Greek yogurt on top. A fresh green side salad or a piece of warm cornbread makes for a complete and satisfying meal.
Save Enjoy this creative take on a classic comfort meal. These Baked Chili Mac Stuffed Peppers are sure to become a new favorite in your recipe rotation, offering a balanced and hearty dinner that everyone will love.
Recipe FAQ Section
- → Can I make these stuffed peppers ahead of time?
Yes, assemble the peppers up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What can I use instead of ground beef?
Ground turkey, chicken, or plant-based crumbles work well. For a vegetarian version, use extra beans or lentils instead of meat.
- → Do I need to parboil the peppers first?
Parboiling for 4 minutes ensures the peppers become tender during baking. Skipping this step may result in crunchy peppers.
- → Can I freeze these stuffed peppers?
Yes, wrap assembled peppers individually in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → How do I know when the peppers are done?
Peppers are ready when they're tender when pierced with a fork and the cheese is golden and bubbly, about 28-30 minutes total baking time.