Baked Chili Mac Peppers (Printable Version)
Bell peppers stuffed with chili mac mixture, baked with melted cheddar and fresh herbs for a satisfying dish.
# Everything You’ll Need:
→ Vegetables
01 -
4 large bell peppers, tops removed and seeds cleaned
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons chopped fresh cilantro or parsley (optional)
→ Protein
05 -
7 oz lean ground beef or turkey
→ Pantry
06 -
1 tablespoon olive oil
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon smoked paprika
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
14 oz canned diced tomatoes, drained
13 -
7 oz canned kidney beans, drained and rinsed
14 -
3 oz elbow macaroni (whole wheat or regular)
15 -
1 cup low-sodium chicken or vegetable broth
→ Dairy
16 -
3 oz shredded sharp cheddar cheese
# Steps to Cook:
01 -
Preheat oven to 400°F and lightly grease a baking dish large enough to hold peppers upright.
02 -
Bring a pot of salted water to a boil and parboil the bell peppers for 4 minutes until slightly tender. Drain and place cut-side up in the prepared baking dish.
03 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for an additional minute.
04 -
Add ground beef or turkey to the skillet, breaking apart with a spoon, and cook until fully browned, about 4 to 5 minutes. Drain excess fat if necessary.
05 -
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add drained diced tomatoes and kidney beans, cooking while stirring for 2 minutes.
06 -
Add elbow macaroni and broth to the skillet mixture. Stir well, bring to a simmer, and cook uncovered for 7 to 9 minutes, until pasta is al dente and liquid mostly absorbed. Adjust seasoning to taste.
07 -
Divide the chili mac mixture evenly among the bell pepper cups and top each with shredded sharp cheddar cheese.
08 -
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 8 to 10 minutes until cheese is golden and peppers are tender.
09 -
Remove from oven and garnish with fresh cilantro or parsley if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
For a vegetarian alternative, substitute ground meat with lentils or a plant-based protein. Different cheeses can be used for topping. Leftovers can be refrigerated and reheated.