Welcome to the wonderful world of comforting meals with a twist! Today, I’m excited to share a recipe that seamlessly combines bold flavors and nutritious ingredients into one delectable package: Baked Chili Mac Stuffed Peppers. This dish is not only visually appealing—its vibrant colors can brighten up any table—but it also delivers a hearty and fulfilling experience that everyone will love. Whether you’re enjoying a cozy family dinner or hosting a casual gathering with friends, this recipe promises to impress with its unique flavors and satisfying textures.

Baked Chili Mac Stuffed Peppers are versatile and can cater to various diets, ensuring that everyone can savor the delight they bring. This gluten-free option doesn’t skimp on flavor; the combination of tender bell peppers, savory ground meat, zesty spices, and sumptuous melted cheese creates a mouthwatering symphony. Plus, they’re incredibly easy to prepare, making this recipe a great choice for busy weeknights or lazy Sundays when you’re craving something indulgent yet nourishing. Get your ingredients ready, and let’s dive into this exciting dish!

Why You’ll Love This Baked Chili Mac Stuffed Peppers

Flavor-Packed: The rich combination of seasoned ground meat, spices, and cheese envelops the peppers, creating a delicious bite every time.
Hearty and Filling: This dish is designed to satisfy your hunger, combining protein, carbs, and veggies all in one serving.
Gluten-Free: Making it suitable for gluten-sensitive diets, ensuring that everyone can indulge without worry.
Customizable: You can easily swap the protein and add any favorite veggies or spices to suit your taste.
Perfect for Meal Prep: Leftovers store beautifully in the fridge, making for easy reheating throughout the week.

Preparation Phase & Tools to Use

Before embarking on creating Baked Chili Mac Stuffed Peppers, gathering and preparing your kitchen and tools will lead to a smooth cooking experience. First, preheat your oven to 400°F for optimal baking conditions. You’ll need a large baking dish that can fit four upright bell peppers and some basic cooking utensils, including a knife for chopping, a cutting board, a large skillet, and measuring spoons to ensure accurate ingredient portions.

Having a pot ready for boiling the peppers will also streamline the process. To save time, measure out all your ingredients beforehand. Chop the onions, mince the garlic, and drain the canned goods, so everything is ready to add when needed. This organized approach allows you to enjoy cooking while minimizing cleanup later!

Ingredients

4 large bell peppers, any color, tops removed and seeds cleaned
7 oz lean ground beef or turkey
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
14 oz canned diced tomatoes, drained
7 oz canned kidney beans, drained and rinsed
3 oz elbow macaroni, whole wheat or regular
1 cup low-sodium chicken or vegetable broth
3 oz shredded sharp cheddar cheese
2 tablespoons chopped fresh cilantro or parsley, optional

Instructions

Step 1: Prep the Peppers

Start by preheating the oven to 400°F. While it heats, prepare the bell peppers by cutting off the tops and removing all the seeds. To ensure they are tender and ready to hold the filling, bring a pot of salted water to a boil and parboil the peppers for about 4 minutes. This gentle cooking process softens them slightly, making them easier to fill later. After draining, place the peppers cut-side up in a greased baking dish.

Step 2: Cook the Filling

In a large skillet, heat the olive oil over medium heat. Toss in the finely chopped onion and cook it for 2 to 3 minutes, allowing it to turn translucent and fragrant. Then add the minced garlic and stir it in for an additional minute. Next, add the ground beef or turkey to the skillet, breaking it apart with a spoon, and cook until it’s fully browned, roughly 4 to 5 minutes. If there’s any excess fat, drain it before moving on.

Step 3: Season and Combine

With your meat mixture ready, sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir these ingredients together thoroughly to ensure the meat is evenly coated in spices. Then, pour in the drained tomatoes and kidney beans, letting them simmer with the mixture for about 2 minutes. This adds great flavor and texture. Lastly, stir in the elbow macaroni and low-sodium broth. Bring this blend to a simmer, cook it uncovered for 7 to 9 minutes, allowing the pasta to reach an al dente texture while the liquid absorbs. Adjust the seasonings as needed for personal taste.

Step 4: Stuff the Peppers

Once the chili mac mixture has thickened up nicely, take your prepared bell peppers and carefully fill them with the mixture. Use a spoon to ensure each pepper is packed generously with the delicious filling. Top each stuffed pepper with generous amounts of shredded cheddar cheese. This not only adds a creamy texture but also a beautiful golden crust during baking.

Step 5: Bake to Perfection

Cover the baking dish loosely with aluminum foil to keep the steam in, and bake the peppers in the oven for 20 minutes. After this time, remove the foil to allow the cheese to brown; continue baking for another 8 to 10 minutes. You’ll know they are done when the cheese is golden and bubbly, and the peppers are tender. For an extra touch of freshness, sprinkle with chopped fresh cilantro or parsley before serving. Enjoy your hot, hearty meal!

Variations

Protein: Feel free to experiment with proteins such as ground chicken, turkey sausage, or even plant-based meat substitutes for a vegetarian option.
Vegetables: Add in mushrooms, zucchini, or spinach to boost the nutritional value and add extra texture.
Spices: Get creative with the spice profile! Add a pinch of cayenne for heat, or toss in some Italian herbs for a different flavor approach.

Cooking Notes

The peppers can be prepped in advance; once stuffed, cover and refrigerate them until you’re ready to bake.
For a twist, consider adding different cheeses like Monterey Jack or Pepper Jack for a spicy kick.

Serving Suggestions

Serve with a side of fresh salad for a well-rounded meal.
Offer some crusty bread or tortilla chips for an extra crunch alongside your stuffed peppers.

Tips

Always taste your filling before stuffing the peppers to adjust the seasoning according to preference.
Feel free to double the recipe, as these stuffed peppers freeze beautifully for future meals!

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Nutritional Information

Calories: Approximately 325 per serving
Protein: 25g
Sodium: 350mg

FAQs

Can I use frozen peppers for this recipe?

Yes, you can use frozen peppers! Just ensure they are thawed and you might need to reduce the parboiling time.

Can I make these stuffed peppers ahead of time?

Absolutely! You can prep them and store them in the refrigerator, covered, for up to 24 hours before baking.

What can I use instead of meat in the filling?

Lentils, black beans, or a meat alternative would work wonderfully in place of meat to create a vegetarian dish.

How do I store leftovers?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warm.

Conclusion

Baked Chili Mac Stuffed Peppers are more than just a meal; they represent comfort and creativity in your cooking. With this recipe, you can whip up a nutritious dish that doesn’t compromise on flavor, ensuring every bite is delicious and satisfying. So next time you’re looking to impress your family or guests, look no further than these stunning stuffed peppers. Don’t forget to share your experiences and variations in the comments below—let’s keep the conversation alive. Happy cooking!