Baked Chili Mac Stuffed Peppers Recipe

“`html

If you are searching for a comforting, hearty, and colorful dish that combines the best of pasta and chili flavors, look no further than this Baked Chili Mac Stuffed Peppers Recipe. This meal is a fantastic way to enjoy a cozy, all-in-one dinner that’s as satisfying as it is eye-catching. Stuffed with a vibrant chili mac mixture enclosed in tender baked bell peppers, every bite delivers a burst of flavor, texture, and warmth that’ll quickly become a favorite in your recipe collection.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients that work together in perfect harmony. Each element plays a crucial role in creating the rich, layered flavors and appealing textures that make the Baked Chili Mac Stuffed Peppers Recipe so special.

• 4 large bell peppers, any color: The vessel for our delicious filling and a splash of vibrant color on your plate.
• 3/4 cup elbow macaroni, whole wheat or regular: Provides the comforting chew and classic pasta base for the chili mac.
• 1 tablespoon olive oil: Adds a light richness to sauté the aromatics and meat.
• 1 small yellow onion, finely diced: Offers a sweet, savory foundation that flavors the whole dish.
• 2 cloves garlic, minced: Brings a punch of fragrant depth to the chili base.
• 1/2 pound lean ground beef or turkey: Adds hearty protein and a satisfying meaty element.
• 1 can (15 ounces) black beans, drained and rinsed: Enhances texture and offers a wholesome, fiber-rich bite.
• 1 can (14.5 ounces) diced tomatoes with juice: Infuses moisture and tangy brightness to balance the savory flavors.
• 1 tablespoon tomato paste: Delivers concentrated tomato richness for a deep, robust base.
• 1 teaspoon chili powder: Gives that signature chili flavor with a mild smoky warmth.
• 1/2 teaspoon ground cumin: Adds earthiness and complexity to the spice blend.
• 1/2 teaspoon smoked paprika: Brings a subtle smoky undertone that complements the meat beautifully.
• 1/2 teaspoon salt: Balances the flavors perfectly.
• 1/4 teaspoon black pepper: Adds a gentle kick of heat and freshness.
• 1 cup shredded sharp cheddar cheese, divided: Melts throughout the filling and tops the peppers with golden, gooey goodness.
• Fresh cilantro, chopped, optional: Offers a fresh herbal note as a delightful garnish.
• Green onions, sliced, optional: Adds color, crunch, and a mild onion bite for finishing flair.

How to Make Baked Chili Mac Stuffed Peppers Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 375°F and lightly greasing a baking dish that fits the bell peppers standing upright. This simple step ensures your peppers will bake perfectly without sticking and all that delicious filling stays put.

Step 2: Cook Pasta

Bring a large pot of salted water to boil and cook the elbow macaroni just shy of the package instructions, around 1-2 minutes less. This al dente texture is important so the pasta won’t get mushy after baking. Drain and set aside while you prepare the rest of the filling.

Step 3: Sauté Aromatics

In a large skillet over medium heat, warm the olive oil then add the finely diced yellow onion. Sauté until softened and translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds to release its fragrant aroma without burning.

Step 4: Brown Meat

Add the lean ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until fully browned and no longer pink, about 5-6 minutes. If there is excess fat, drain it off to keep the filling from becoming greasy.

Step 5: Build Chili Base

Into the skillet, stir in the black beans, diced tomatoes with their juice, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Let this mixture simmer gently for about 5 minutes, stirring occasionally, so the flavors meld and thicken beautifully.

Step 6: Combine Pasta and Cheese

Remove the skillet from heat and fold in the cooked macaroni along with half a cup of shredded sharp cheddar cheese. The cheese will start melting into the warm mixture, making it irresistibly cheesy and hearty.

Step 7: Fill Peppers

Place the prepared bell peppers standing upright into your greased baking dish. Carefully stuff each pepper with the chili mac mixture, pressing it down gently so they’re completely filled and nicely compact.

Step 8: Top with Cheese

Sprinkle the remaining cheddar cheese over the top of each filled pepper. This layer will brown as it bakes, adding a gorgeous golden crust to the final dish.

Step 9: Add Liquid and Cover

Pour 1/4 cup of water into the bottom of the baking dish — this subtle steam will help the peppers bake tender without drying out. Cover the dish tightly with aluminum foil to trap the moisture during baking.

Step 10: Bake and Rest

Bake the peppers covered for 30 minutes. Then remove the foil and bake uncovered for another 10 minutes, allowing the cheese to turn golden brown and the peppers to reach a perfect tender bite. Let them rest for 5 minutes before serving to let everything settle deliciously.

How to Serve Baked Chili Mac Stuffed Peppers Recipe

Garnishes

Sprinkle freshly chopped cilantro and thinly sliced green onions on top of your stuffed peppers. These fresh garnishes add a pop of color and elevate the flavor with a bright, herbal lift that contrasts wonderfully with the savory chili mac filling.

Side Dishes

Serve with a crisp green salad or roasted vegetables to complement the rich, cheesy stuffed peppers. A simple corn tortilla or crusty bread can also round out the meal by soaking up every bit of the flavorful filling left on the plate.

Creative Ways to Present

For a festive twist, try using a mix of red, yellow, and orange bell peppers for a vibrant rainbow display on the table. Alternatively, halve the peppers lengthwise for a shareable appetizer version ideal for parties or casual gatherings.

Make Ahead and Storage

Storing Leftovers

After your meal, store any leftover stuffed peppers in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making for convenient next-day lunches or easy dinners.

Freezing

This Baked Chili Mac Stuffed Peppers Recipe also freezes beautifully. Wrap individual peppers tightly in plastic wrap and then foil, or place them in freezer-safe containers. They can last up to 2 months frozen without losing their delicious flavors.

Reheating

Reheat refrigerated leftovers in a microwave or oven until heated through. For frozen peppers, thaw overnight in the fridge first, then warm in a 350°F oven covered with foil to prevent drying out, about 15-20 minutes.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, small pasta shapes like penne, rotini, or shells work wonderfully and hold the chili mixture well.

Is it okay to substitute the ground meat with a vegetarian option?

Yes, you can swap the meat for a plant-based ground alternative or add extra beans and veggies to keep the protein and texture hearty and satisfying.

How spicy is this Baked Chili Mac Stuffed Peppers Recipe?

The spice level is moderate, perfect for most palates. You can easily adjust the chili powder amount or add a dash of cayenne if you like it hotter.

Do I need to blanch the peppers before stuffing them?

No blanching is necessary here because the peppers will bake long enough to become tender while still holding their shape beautifully.

Can I prepare the filling ahead of time?

Definitely! Prepare the chili mac filling in advance and store it in the fridge. Stuff and bake the peppers whenever you are ready for an effortless meal.

Final Thoughts

This Baked Chili Mac Stuffed Peppers Recipe brings together the heartiness of chili, the comfort of mac and cheese, and the freshness of baked bell peppers in one incredibly satisfying dish. It’s a crowd-pleaser that’s perfect for busy weeknights or casual weekend dinners. I can’t wait for you to try it and experience the cozy warmth and vibrant flavors it delivers!

“`

Print