Baked Chili Mac Stuffed Peppers (Printable)

Bell pepper cups filled with hearty chili mac and melted cheddar cheese for a comforting meal.

# What You'll Need:

→ Pepper Cups

01 - 4 large bell peppers, any color, tops removed and seeds cleared

→ Chili Mac Base

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
14 - 1 cup low-sodium chicken or vegetable broth

→ Topping

15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish sized to accommodate peppers standing upright.
02 - Bring salted water to boil in a pot. Parboil prepared bell peppers for 4 minutes, then drain. Arrange cut side up in prepared baking dish.
03 - Heat olive oil in large skillet over medium heat. Add chopped onion and cook 2-3 minutes until softened. Add minced garlic and cook 1 minute longer.
04 - Add ground beef or turkey to skillet, breaking apart with spoon. Cook 4-5 minutes until fully browned. Drain excess fat if needed.
05 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook 2 minutes while stirring.
06 - Add elbow macaroni and broth to skillet. Stir, bring to simmer, and cook uncovered 7-9 minutes until pasta reaches al dente texture and liquid reduces significantly. Adjust seasonings to taste.
07 - Divide chili mac mixture evenly among four bell pepper cups. Top each with shredded cheddar cheese.
08 - Cover dish loosely with aluminum foil and bake 20 minutes. Remove foil and bake additional 8-10 minutes until cheese becomes golden and peppers are tender.
09 - Garnish with fresh cilantro or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • One pan holds your entire meal, and cleanup feels almost manageable for once.
  • That moment when you scoop a spoonful and get pepper, chili, beans, pasta, and melted cheese all at once is genuinely addictive.
  • It's the kind of thing that works for meal prep without tasting like meal prep on day three.
02 -
  • Don't skip draining the tomatoes and beans thoroughly, or your filling will pool with liquid and the peppers will steam rather than absorb flavors.
  • Cook the pasta deliberately under-done because it's going to keep cooking in the oven's heat, and overcooked pasta becomes a mushy disaster inside the pepper.
03 -
  • Buying four peppers of roughly the same size ensures they cook evenly and look intentional when you plate them.
  • If your peppers are listing to one side in the baking dish, nestle them between each other so they prop each other up and stay upright during baking.
Go back