# Components:
→ 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, whole wheat or regular
14 - 1 cup low-sodium chicken or vegetable broth
→ Topping
15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons chopped fresh cilantro or parsley, optional
# Preparation Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Bring a pot of salted water to a boil. Parboil peppers for 4 minutes until slightly tender. 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 to 3 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Add ground beef or turkey to skillet, breaking apart with a spoon. Cook until fully browned, approximately 4 to 5 minutes. Drain excess fat if necessary.
05 - Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add drained tomatoes and kidney beans. Cook for 2 minutes while stirring.
06 - Add elbow macaroni and broth to the mixture. Stir well, bring to a simmer, and cook uncovered for 7 to 9 minutes until pasta reaches al dente texture and liquid is mostly absorbed. Taste and adjust seasonings as needed.
07 - Distribute chili mac mixture evenly among the four bell pepper cups. Top each with shredded cheddar cheese.
08 - Cover baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 8 to 10 minutes until cheese is golden brown and peppers are tender.
09 - Remove from oven and garnish with fresh cilantro or parsley if desired. Serve immediately while hot.
