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Baked Chili Mac Stuffed Peppers offer a comforting meal that combines the warmth of chili with the cheesy goodness of macaroni all neatly tucked inside colorful bell peppers. This dish brings together familiar flavors in a fun and satisfying way that’s perfect for family dinners or when you want something hearty and wholesome.
I first made this when I was craving a cozy weeknight dinner and was amazed how well the flavors melded. Now it’s become a favorite whenever I want something both filling and tasty without too much fuss.
Ingredients
- Large bell peppers: any color these hold the chili mac filling and add natural sweetness. Look for firm, brightly colored peppers with smooth skin
- Lean ground beef or turkey: provides a hearty protein base. Choose fresh, lean meat for a healthier dish
- Onion and garlic: build aromatic depth. Use fresh garlic cloves and a firm onion that’s not sprouting
- Olive oil: lightly sautés the aromatics and browns the meat. Use good quality extra virgin olive oil if possible
- Chili powder, ground cumin, smoked paprika: create a warm, smoky flavor profile. Fresh spices will make a noticeable difference
- Salt and black pepper: enhance all flavors season to taste
- Canned diced tomatoes: add moisture and a slightly tangy element. Ensure tomatoes are well drained so filling isn’t too wet
- Canned kidney beans: contribute fiber and texture. Rinse well to reduce excess sodium
- Elbow macaroni: pasta base whole wheat adds fiber but regular works fine
- Low-sodium chicken or vegetable broth: cooks the pasta and infuses flavor
- Shredded sharp cheddar cheese: melts beautifully to create a golden topping
- Fresh cilantro or parsley, optional: adds freshness and color for garnish
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the stuffed peppers standing upright. This prevents sticking and helps the peppers cook evenly.
- Prepare the Peppers:
- Bring a large pot of salted water to a boil. Carefully lower the bell peppers in and parboil them for 4 minutes until they soften slightly but still hold their shape. Drain well and arrange them cut-side up in your greased baking dish.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened but not browned. Add minced garlic and cook another minute, allowing the flavors to develop.
- Brown the Meat:
- Add the ground beef or turkey to the skillet. Break it apart with a spoon and cook for 4 to 5 minutes until fully browned. If there is excess fat, drain it carefully. This keeps the filling rich but not greasy.
- Spice and Simmer:
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper to coat the meat and aromatics evenly. Add the drained canned tomatoes and kidney beans. Cook for 2 minutes, stirring gently to combine flavors.
- Cook the Pasta in the Mixture:
- Add the elbow macaroni along with the broth to the skillet. Stir well and bring to a gentle simmer. Cook uncovered for 7 to 9 minutes until the pasta is al dente and most of the liquid is absorbed. Taste and adjust seasoning if needed.
- Stuff the Peppers and Add Cheese:
- Divide the chili mac mixture evenly into the bell peppers. Top each pepper with a generous amount of shredded sharp cheddar cheese.
- Bake Until Melty and Tender:
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 8 to 10 minutes until the cheese browns nicely and the peppers are tender.
- Garnish and Serve:
- Remove from the oven and sprinkle chopped fresh cilantro or parsley over the top if using. Serve hot for maximum comfort and flavor.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to keep the peppers tender and the cheese melty. To freeze, wrap each pepper individually in foil and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
Ground beef or turkey can be switched for lentils or plant-based meat substitutes for a vegetarian version. Swap cheddar cheese for mozzarella or pepper jack if you prefer a different flavor or melt. Use quinoa or small pasta shapes instead of elbow macaroni to vary textures. Fresh tomatoes can replace canned for a fresher taste but reduce added liquid.
Serving Suggestions
These stuffed peppers shine on their own or served alongside a fresh green salad or steamed veggies. A dollop of sour cream or a squeeze of lime adds a nice creamy or tangy note that complements the chili spices well. Leftover filling works great on top of tortilla chips as a quick snack.
Cultural Context
Stuffed peppers are a classic comfort food across many cultures with endless variations. This version puts a Tex-Mex twist on a traditional concept by combining chili flavors with pasta for a hearty meal. It’s a perfect family-friendly take on southwestern cuisine.
Recipe FAQs
- → Can I use a meat substitute instead of ground beef or turkey?
Yes, lentils or plant-based ground meat alternatives can be used to keep the filling hearty and protein-rich without animal products.
- → What type of pasta works best in this dish?
Elbow macaroni is traditional and holds up well during baking, but small pasta shapes like shells or ditalini will also work.
- → How do I prevent the peppers from becoming too soft?
Parboiling peppers briefly (about 4 minutes) before stuffing ensures they soften slightly without becoming mushy when baked.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the peppers in advance and refrigerate. Bake when ready to serve to maintain freshness and texture.
- → What cheese options are recommended for topping?
Sharp cheddar provides a classic flavor and browns nicely, but mozzarella, Monterey Jack, or pepper jack can also be used for variation.