Description
Delicious and hearty Baked Chili Mac Stuffed Peppers combine tender bell peppers filled with a flavorful mixture of ground meat, black beans, tomatoes, spices, elbow macaroni, and melted sharp cheddar cheese. This comforting casserole-style dish is perfect for a family dinner and offers a balanced meal with protein, veggies, and pasta all baked to perfection in the oven.
Ingredients
Scale
Vegetables
- 4 large bell peppers, any color, tops removed and seeds cleaned
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- Fresh cilantro, chopped, optional
- Green onions, sliced, optional
Pantry & Canned Goods
- 3/4 cup elbow macaroni, whole wheat or regular
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Meat & Dairy
- 1/2 pound lean ground beef or turkey
- 1 cup shredded sharp cheddar cheese, divided
Other
- 1 tablespoon olive oil
- 1/4 cup water
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers standing upright to prevent sticking.
- Cook Pasta: Bring a pot of salted water to a boil. Add elbow macaroni and cook 1-2 minutes less than the package directions for al dente texture. Drain and set aside to prevent overcooking during baking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook for an additional 30 seconds to release aroma.
- Brown Meat: Add ground beef or turkey to skillet. Break apart with a spoon as it cooks until browned and fully cooked through, about 5-6 minutes. Drain excess fat if there is any to keep the filling lean.
- Build Chili Base: Stir in black beans, diced tomatoes with juice, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5 minutes, stirring occasionally to blend flavors and thicken slightly.
- Combine Pasta and Cheese: Remove from heat and stir in cooked macaroni and half of the shredded cheddar cheese (1/2 cup). Mix until cheese melts slightly and the mixture is well combined.
- Fill Peppers: Arrange prepared bell peppers upright in the baking dish. Spoon the chili mac mixture evenly into each pepper, pressing gently to fill completely without over packing.
- Top with Cheese: Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the filled peppers to create a golden cheesy crust.
- Add Liquid and Cover: Pour 1/4 cup water into the bottom of the baking dish around the peppers to create steam during baking. Cover the dish tightly with aluminum foil to lock moisture in.
- Bake Covered: Bake covered for 30 minutes until peppers start to soften. Then remove foil and bake uncovered for an additional 10 minutes or until peppers are tender and the cheese topping is golden brown and bubbly.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes to allow juices to settle. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve warm as a hearty main dish.
Notes
- You can use ground turkey or lean ground beef depending on your preference.
- Whole wheat elbow macaroni adds a healthier fiber boost but regular pasta works well too.
- For a spicier dish, add extra chili powder or a pinch of cayenne pepper.
- Use any color bell peppers for a vibrant presentation.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave.
- Add a sprinkle of crushed red pepper flakes on top if you like extra heat.
