# Components:
→ Peppers
01 - 4 large bell peppers, any color, tops cut off and seeds removed
→ Chili Mac
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, whole wheat or regular
14 - 1 cup low-sodium chicken or vegetable broth
→ Topping
15 - 3 oz shredded sharp cheddar cheese
16 - 2 tablespoons chopped fresh cilantro or parsley, optional
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - 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.
03 - 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.
04 - Add ground beef or turkey, breaking it up with a spoon. Cook until browned, approximately 4-5 minutes. Drain excess fat if necessary.
05 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and kidney beans. Cook for 2 minutes, stirring constantly.
06 - Add macaroni and broth. Stir, bring to a simmer, and cook uncovered until pasta is just al dente and most liquid is absorbed, approximately 7-9 minutes. Taste and adjust seasoning as needed.
07 - Spoon chili mac mixture evenly into each pepper. Top with shredded cheddar cheese.
08 - Cover loosely with foil and bake for 20 minutes.
09 - Remove foil and bake 8-10 minutes more until cheese is golden and peppers are tender.
10 - Garnish with cilantro or parsley if desired. Serve hot.
