Save There's something undeniably comforting about the classic combination of chili and macaroni. When you stuff that hearty mixture into colorful bell peppers and bake until bubbling with cheese, you've created a meal that's both nutritious and satisfying. These Baked Chili Mac Stuffed Peppers transform everyday ingredients into an impressive dinner that's perfect for busy weeknights or casual entertaining.
Save The combination of savory ground beef, tender macaroni, and zesty seasonings creates a flavorful filling that transforms ordinary bell peppers into vessels of deliciousness. The slight sweetness of the bell peppers perfectly complements the robust flavors of the chili mac inside, while the melted cheese creates an irresistible golden crust that will have everyone coming back for seconds.
- 4 large bell peppers (any color), tops cut off and seeds removed
- 200 g (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
- 400 g (14 oz) canned diced tomatoes, drained
- 200 g (7 oz) canned kidney beans, drained and rinsed
- 80 g (3 oz) elbow macaroni (whole wheat or regular)
- 250 ml (1 cup) low-sodium chicken or vegetable broth
- 80 g (3 oz) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- Prepare the peppers
- Preheat oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the peppers upright. Bring a pot of salted water to a boil. Parboil the bell peppers for 4 minutes, then drain and set aside, cut side up, in the prepared baking dish.
- Prepare the base
- In a large skillet, heat olive oil over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and cook 1 minute more.
- Cook the meat
- Add ground beef or turkey, breaking it up with a spoon. Cook until browned, about 4–5 minutes. Drain excess fat if necessary.
- Add seasonings
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring.
- Cook the pasta mixture
- Add macaroni and broth. Stir, bring to a simmer, and cook uncovered until pasta is just al dente and most liquid is absorbed, about 7–9 minutes. Taste and adjust seasoning.
- Fill and top the peppers
- Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
- Bake
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake 8–10 minutes more until cheese is golden and peppers are tender.
- Serve
- Garnish with cilantro or parsley if desired. Serve hot.
The key to perfect stuffed peppers is parboiling them before filling. This ensures they'll be tender by the time the filling is heated through. If you prefer firmer peppers, you can skip this step, but you might need to extend the baking time. For make-ahead convenience, prepare the chili mac filling a day ahead and refrigerate. Then simply stuff the peppers and bake when ready to serve.
This recipe is wonderfully adaptable to suit various dietary needs. For a vegetarian version, substitute the ground meat with plant-based crumbles or an extra cup of beans. Prefer a grain-free option? Replace the macaroni with cauliflower rice or diced zucchini. Spice lovers can add a diced jalapeño or a dash of hot sauce to the filling for extra heat. For a Mexican twist, use black beans instead of kidney beans and swap the cheddar for Monterey Jack or Mexican blend cheese.
These stuffed peppers stand beautifully on their own as a complete meal, but they pair wonderfully with simple sides for a more elaborate dinner. Serve alongside a crisp green salad dressed with vinaigrette for a refreshing contrast to the hearty peppers. A side of crusty bread is perfect for soaking up any extra sauce. For casual entertaining, present the peppers on a large platter garnished with extra herbs and lemon wedges for a bright, colorful presentation.
Save These Baked Chili Mac Stuffed Peppers bring together the best of comfort food in a nutritious, colorful package. The combination of tender bell peppers, protein-packed filling, and melty cheese creates a satisfying meal that feels special enough for company yet simple enough for everyday dinners. Whether you follow the recipe exactly or customize it to your family's preferences, these stuffed peppers are sure to become a regular in your meal rotation.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, ground turkey makes a great substitute and keeps the dish lean while maintaining flavor.
- → How do I know when the macaroni is done?
Cook until macaroni is just al dente, tender but still slightly firm to the bite, absorbing most broth.
- → What peppers work best for stuffing?
Large bell peppers of any color with tops removed and seeds discarded work well for holding the filling.
- → Can I prepare this ahead of time?
Yes, you can assemble the peppers and refrigerate them before baking, then bake fresh when ready to serve.
- → Are there vegetarian options for this dish?
Substitute plant-based crumbles and use vegetable broth for a tasty vegetarian alternative.