Baked Chili Mac Stuffed Peppers (Print)

Bell peppers loaded with high-protein chili mac, beans, and melted cheddar cheese for a satisfying meal.

# Components:

→ Peppers

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

→ Pasta

02 - 3/4 cup elbow macaroni, whole wheat or regular

→ Chili Mixture

03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1/2 pound lean ground beef or turkey
07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1 can (14.5 ounces) diced tomatoes with juices
09 - 1 tablespoon tomato paste
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Cheese

15 - 1 cup shredded sharp cheddar cheese, divided

→ Garnish

16 - Fresh cilantro, chopped
17 - Green onions, sliced

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Bring a pot of salted water to boil. Cook elbow macaroni 1-2 minutes less than package directions to achieve al dente texture. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef or turkey to the skillet. Cook while breaking apart with a spoon until fully browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
05 - Stir in black beans, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
06 - Remove from heat. Stir in cooked macaroni and half the cheddar cheese, combining thoroughly.
07 - Stand prepared bell peppers upright in the baking dish. Spoon chili mac mixture evenly into each pepper, pressing gently to fill completely.
08 - Distribute remaining cheddar cheese evenly across the top of each filled pepper.
09 - Pour 1/4 cup water into the bottom of the baking dish. Cover dish tightly with aluminum foil.
10 - Bake covered for 30 minutes. Remove foil and continue baking for an additional 10 minutes until peppers are tender and cheese is golden brown.
11 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh cilantro and sliced green onions if desired before serving.

# Expert Advice:

01 -
  • One dish that delivers serious protein without feeling like gym food, and it actually tastes like you tried.
  • The peppers get tender enough to cut with a fork while staying firm enough to hold everything without falling apart.
  • You can prep these in the afternoon and bake when hunger hits, making weeknight dinners feel less chaotic.
02 -
  • Undercooking the pasta slightly is essential because it continues cooking in the oven—I learned this the hard way by serving mushy filling once and never again.
  • That 1/4 cup of water at the bottom isn't optional; it keeps the peppers from drying out and splitting during the bake, and it's the difference between tender and shriveled.
03 -
  • Buy peppers that sit flat on their bottom without rocking, which makes them easier to fill and less likely to tip over during baking.
  • If your peppers are cooking faster than the filling's getting tender, tent them loosely with foil during the second bake phase to slow down the coloring without steaming them into mush.
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