Baked Chili Mac Stuffed Peppers (Print Version)

Bell peppers filled with chili mac, black beans, and cheddar. A hearty, high-protein comfort dish ready in 1 hour.

# 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 (15 ounces) black beans, drained and rinsed
08 - 1 can (14.5 ounces) diced tomatoes with juice
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 - Fresh cilantro, chopped, optional
17 - Green onions, sliced, optional

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Bring a pot of salted water to boil. Cook elbow macaroni 1-2 minutes less than package directions to achieve al dente texture. Drain and set aside.
03 - Heat olive oil in a 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 and cook, breaking apart with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
05 - Stir in black beans, diced tomatoes with juice, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
06 - Remove skillet from heat. Stir in cooked macaroni and half of the shredded cheddar cheese (1/2 cup).
07 - Arrange prepared bell peppers upright in the baking dish. Spoon chili mac mixture evenly into each pepper, pressing gently to fill completely.
08 - Top each filled pepper with the remaining cheddar cheese.
09 - Pour 1/4 cup water into the bottom of the baking dish. Cover dish tightly with aluminum foil.
10 - Bake for 30 minutes covered, then remove foil and continue baking for an additional 10 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.

# Additional Tips::

01 -
  • It turns two comfort foods into one colorful, fork-tender masterpiece that feels like a hug on a plate.
  • The peppers hold everything together so neatly that cleanup is almost as satisfying as the meal itself.
02 -
  • Undercook the pasta slightly or it will turn mushy after baking inside the peppers.
  • Add water to the bottom of the dish before covering, or the peppers will scorch instead of steam.
03 -
  • Blanch the peppers in boiling water for three minutes before stuffing if you want them extra soft and tender.
  • Use a spoon to press the filling down firmly so each pepper holds as much chili mac as possible without air pockets.
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