Save to Pinterest The skillet was still hissing when I realized I'd made way too much chili mac for just the two of us. My sister glanced at the hollowed-out peppers sitting on the counter, left over from a salad earlier that week, and said, "Why not just stuff them?" It sounded ridiculous at first, but twenty minutes later, we were pulling these bubbling, cheese-topped beauties out of the oven. Now I make them on purpose, and they disappear faster than I can plate them.
I brought these to a potluck once, and someone asked if I'd trained at a culinary school. I laughed because I'd assembled them during a conference call with my camera off, one hand stirring, the other on mute. They look impressive, but they're built from pantry staples and a little bit of nerve. Everyone went back for seconds, and I went home with an empty dish and three requests for the recipe.
Ingredients
- Bell peppers: Choose firm, flat-bottomed ones so they stand upright without tipping over in the oven.
- Elbow macaroni: Whole wheat adds a nutty depth, but regular works beautifully and cooks up tender every time.
- Olive oil: Just enough to coax the onions into soft, golden submission without any sticking.
- Yellow onion: Finely diced so it melts into the chili mixture and sweetens as it cooks.
- Garlic: Minced fresh for that sharp, aromatic punch that dried garlic just can't replicate.
- Lean ground beef or turkey: Turkey keeps it lighter, beef adds richness, both brown up beautifully when you break them apart with a spoon.
- Black beans: Rinsed well to remove the starchy liquid and keep the filling from getting soupy.
- Diced tomatoes: Use the juices too, they become the saucy backbone of the chili mac.
- Tomato paste: One tablespoon deepens the color and adds a concentrated, almost caramelized tomato flavor.
- Chili powder: The warm, earthy base that makes this taste like real chili, not just seasoned pasta.
- Ground cumin: A half teaspoon brings smokiness and a little mystery to every bite.
- Smoked paprika: This is the secret ingredient that makes people ask what you did differently.
- Salt and black pepper: Season confidently, the peppers and pasta both need it.
- Sharp cheddar cheese: Divided so half melts into the filling and half gets gloriously golden on top.
- Cilantro and green onions: Optional, but they add a fresh, bright finish that cuts through all that cheese.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and lightly grease a baking dish that fits all four peppers snugly. This keeps them from toppling over as they soften.
- Boil the Pasta:
- Cook the elbow macaroni in salted water just shy of al dente, about a minute or two less than the package says. It will finish cooking inside the peppers, so you want it firm now.
- Sauté the Aromatics:
- Heat olive oil over medium heat and add the diced onion, stirring until it turns translucent and soft. Toss in the garlic and let it sizzle for thirty seconds until your kitchen smells incredible.
- Brown the Meat:
- Add your ground beef or turkey and break it up with a wooden spoon as it cooks. Once it's browned all the way through and no pink remains, drain off any excess fat.
- Build the Chili:
- Stir in the black beans, diced tomatoes with their juices, tomato paste, and all your spices. Let everything simmer together for five minutes so the flavors marry and the mixture thickens slightly.
- Combine with Pasta and Cheese:
- Pull the skillet off the heat and fold in the cooked macaroni and half the shredded cheddar. The cheese will melt into the filling and make it creamy and cohesive.
- Stuff the Peppers:
- Stand your hollowed peppers upright in the baking dish and spoon the chili mac mixture into each one, pressing down gently to pack it in. Don't be shy, fill them generously.
- Top with Cheese:
- Sprinkle the remaining cheddar evenly over the tops of each pepper. This layer will bubble and brown beautifully in the oven.
- Add Water and Cover:
- Pour a quarter cup of water into the bottom of the dish to create steam, then cover everything tightly with foil. This helps the peppers cook through without drying out.
- Bake Covered:
- Slide the dish into the oven and bake for thirty minutes. The steam will soften the peppers while the filling heats through.
- Finish Uncovered:
- Remove the foil and bake for another ten minutes until the cheese is golden and the peppers are fork-tender. Let them rest for five minutes before serving so the filling sets just enough to hold its shape.
Save to Pinterest There was a Tuesday night when nothing sounded good, and I opened the fridge to find peppers, a can of beans, and some leftover macaroni. I threw it all together without a plan, and my husband looked up from his plate and said, "This is better than takeout." That's when I knew this recipe wasn't just dinner, it was a reset button for the whole week.
How to Choose the Best Peppers
Look for peppers with flat, stable bottoms so they don't wobble or tip over while you're filling them. Red and yellow peppers are sweeter and softer when roasted, while green ones have a sharper, more vegetal bite. I usually grab a mix of colors because they look stunning on the table, and everyone gets to pick their favorite. Avoid peppers with soft spots or wrinkled skin, they won't hold up as well in the oven.
Make It Your Own
Swap the black beans for pintos or kidney beans if that's what you have on hand, the texture stays hearty either way. For a vegetarian version, skip the meat entirely and add an extra can of beans or a handful of plant-based crumbles. If you like heat, dice up a jalapeño or two and stir them into the chili mixture, or drizzle hot sauce over the top before serving. You can even use quinoa instead of macaroni for a gluten-free twist, just cook it separately and fold it in the same way.
Storage and Reheating
These peppers keep beautifully in an airtight container in the fridge for up to four days, and they actually taste even better the next day once the flavors have melded. Reheat them in the oven at 350°F for about fifteen minutes, covered with foil so they don't dry out. You can also microwave individual servings for two to three minutes, though the cheese won't get as bubbly.
- Freeze stuffed peppers before baking, then bake from frozen, adding an extra twenty minutes covered.
- If freezing after baking, let them cool completely first and wrap each one individually in foil.
- Label everything with the date so you remember what's hiding in the back of the freezer.
Save to Pinterest Every time I pull these out of the oven, I'm reminded that the best meals don't have to be complicated, they just have to be made with a little care. Serve them with a simple salad or garlic bread, and watch everyone light up.
Common Recipe Questions
- → Can I make these stuffed peppers ahead of time?
Yes, you can prepare the chili mac filling and stuff the peppers up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, add an extra 5-10 minutes to the covered baking time since they'll be starting cold.
- → What type of bell peppers work best for stuffing?
Large, firm bell peppers in any color work well. Red, yellow, and orange peppers tend to be slightly sweeter, while green peppers have a more vegetal flavor. Choose peppers that can stand upright and have thick walls that will hold up during baking.
- → How do I make this vegetarian?
Simply omit the ground beef or turkey and double the black beans, or use plant-based meat crumbles. You can also add diced mushrooms or extra vegetables like zucchini for added texture and nutrition.
- → Can I freeze leftover stuffed peppers?
Absolutely. Let the peppers cool completely, then wrap individually in foil or plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven covered with foil for about 45-50 minutes.
- → What can I serve alongside these peppers?
These stuffed peppers are quite filling on their own, but pair beautifully with a crisp green salad, garlic bread, or roasted vegetables. Sour cream, avocado slices, or salsa make excellent toppings as well.
- → Why add water to the baking dish?
Adding water to the bottom of the dish creates steam during baking, which helps cook the peppers evenly and keeps them tender without drying out. The foil traps the steam for the first part of cooking.