Name: Baked Chili Mac Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

Description

Baked Chili Mac Stuffed Peppers are a hearty and fulfilling experience that everyone will love.

Ingredients

Scale

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

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.
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.
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.
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.
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!

Notes

Always taste your filling before stuffing the peppers to adjust the seasoning according to preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner

Nutrition

Calories: 325 kcal
Sodium: 350 mg
Protein: 25 g