Save to Pinterest The smell of chili simmering on the stove used to mean one thing in my house: leftover week. Then one Tuesday, staring at four bright bell peppers I forgot I bought, I had a thought. What if I turned chili mac into something you could hold? The peppers became edible bowls, the mac got cooked right into the meat, and suddenly dinner felt like a small event instead of a rerun.
I made these for my sister when she was training for a half marathon and living on boring chicken and rice. She took one bite, looked up, and said, This tastes like comfort food that actually loves me back. That became my measuring stick. If it nourishes and satisfies at the same time, it stays in the rotation.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed: I like using a mix of red and yellow because they get sweeter as they roast, but green works if you want a slightly bitter contrast to the rich filling.
- 200 g lean ground beef or turkey: Turkey keeps it lighter, but beef adds a deeper, meatier flavor that holds up to the spices.
- 1 small onion, finely chopped: Chop it small so it melts into the sauce and doesnt crunch when you bite in.
- 2 cloves garlic, minced: Fresh garlic is non negotiable here, the jarred stuff just doesnt bloom the same way in hot oil.
- 1 tablespoon olive oil: Just enough to coat the pan and keep the onions from sticking.
- 1 teaspoon chili powder: This is your base warmth, not the fireworks, so dont skip it.
- 1/2 teaspoon ground cumin: Cumin gives the filling that earthy, almost smoky backbone.
- 1/2 teaspoon smoked paprika: A little smokiness makes the whole dish taste like its been simmering for hours.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Season lightly now, you can always adjust after the pasta soaks up the broth.
- 400 g canned diced tomatoes, drained: Drain them well or the filling turns soupy and slides right out of the peppers.
- 200 g canned kidney beans, drained and rinsed: Rinsing gets rid of that metallic canned taste and keeps the texture creamy.
- 80 g elbow macaroni: Whole wheat adds a nutty chew, but regular works perfectly if thats what you have.
- 250 ml low sodium chicken or vegetable broth: This cooks the pasta right in the skillet and keeps everything moist without turning it into soup.
- 80 g shredded sharp cheddar cheese: Sharp cheddar melts beautifully and has enough tang to cut through the richness.
- 2 tablespoons chopped fresh cilantro or parsley: Optional, but a handful of green at the end makes it look and taste brighter.
Instructions
- Preheat and prep the dish:
- Set your oven to 200°C (400°F) and lightly grease a baking dish that fits all four peppers snugly so they dont tip over. A little nonstick spray or a drizzle of oil does the trick.
- Parboil the peppers:
- Boil them for exactly 4 minutes, just enough to soften the walls without turning them to mush. Stand them cut side up in the baking dish right after draining.
- Start the filling:
- Heat olive oil in a large skillet over medium heat, toss in the onion, and let it cook until it smells sweet and looks translucent, about 2 to 3 minutes. Add the garlic and stir for one more minute until fragrant.
- Brown the meat:
- Add your ground beef or turkey, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, about 4 to 5 minutes, then drain off any excess fat if it looks greasy.
- Season and build flavor:
- Stir in chili powder, cumin, smoked paprika, salt, and pepper, then add the drained tomatoes and kidney beans. Let everything cook together for 2 minutes so the spices bloom and coat the meat.
- Cook the pasta in the skillet:
- Pour in the macaroni and broth, stir well, and let it simmer uncovered until the pasta is just al dente and most of the liquid has been absorbed, about 7 to 9 minutes. Taste and add more salt or pepper if it needs it.
- Stuff the peppers:
- Spoon the chili mac mixture evenly into each pepper, packing it in gently so it holds together. Top each one with a generous handful of shredded cheddar.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake 8 to 10 minutes more until the cheese is bubbly and starting to brown at the edges. The peppers should be tender when you poke them with a fork.
- Garnish and serve:
- Sprinkle with cilantro or parsley if youre using it, and serve hot straight from the dish.
Save to Pinterest One night I made these for a potluck and forgot to mention they were high protein. My friend who lifts weights ate two, then asked for the recipe, then admitted he thought healthy food wasnt supposed to taste this good. I didnt correct him, I just sent him the recipe and told him to double the batch.
Swaps and Substitutions
Ground turkey keeps it lean, but ground chicken works too if you add a tiny drizzle of olive oil to keep it from drying out. For a vegetarian version, swap in plant based crumbles or just double the beans and add some chopped mushrooms for bulk. If you need it gluten free, use gluten free elbow pasta and check your broth label, some brands sneak in wheat.
Storage and Reheating
These keep beautifully in the fridge for up to four days in an airtight container. Reheat them in the oven at 180°C (350°F) for about 15 minutes, covered with foil so the peppers dont dry out. You can also freeze them before baking, then bake from frozen by adding an extra 15 minutes under the foil.
Serving Suggestions
I like to serve these with a simple side salad dressed in lime and olive oil, or a few tortilla chips and sour cream on the side for scooping. They also pair well with roasted zucchini or a quick slaw if you want more crunch.
- Top with avocado slices or a dollop of Greek yogurt for extra creaminess.
- Serve with cornbread or garlic bread if youre feeding a crowd and want to stretch the meal.
- Leftovers reheat so well you can pack them for lunch the next day and feel smug about it.
Save to Pinterest This recipe taught me that comfort food doesnt have to choose between nourishing your body and making you happy. It can do both, in a bright pepper cup, with cheese on top.
Common Recipe Questions
- → Can I prepare these stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers up to 24 hours in advance. Fill the peppers with the chili mac mixture, cover tightly with plastic wrap, and refrigerate. Add the cheese and bake when ready to serve, adding 5-10 extra minutes to the cooking time since they'll be cold.
- → What color bell peppers work best for this dish?
Any color bell pepper works well. Red, yellow, and orange peppers are sweeter and milder, while green peppers have a slightly more bitter, vegetal flavor. Choose based on your taste preference or use a mix of colors for visual appeal.
- → How do I prevent the peppers from being too watery?
Make sure to drain the canned tomatoes and allow most of the broth to absorb into the pasta during cooking. Parboiling the peppers briefly also helps them maintain structure without releasing excess moisture during baking.
- → Can I freeze leftover stuffed peppers?
Absolutely. Let the cooked peppers cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 3 months. Reheat from frozen at 180°C (350°F) for 45-50 minutes, covered with foil, or thaw overnight in the refrigerator and reheat for 25-30 minutes.
- → What can I substitute for the macaroni?
You can use small pasta shapes like ditalini, shells, or orzo. Quinoa or cauliflower rice are excellent low-carb alternatives. Adjust cooking time and liquid as needed based on your substitution.
- → How can I make this dish vegetarian?
Replace the ground meat with plant-based crumbles, extra beans, or a combination of diced mushrooms and lentils. Use vegetable broth instead of chicken broth. The cooking method remains the same, and you'll still get a protein-rich, satisfying meal.