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–+ servings
Baked Chili Mac Stuffed Peppers

Baked Chili Mac Stuffed Peppers for Cozy Weeknight Bliss

A comforting twist on classic chili and mac, featuring stuffed bell peppers with savory filling and gooey cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Large, firm peppers for optimal stuffing
For the Filling
  • 1 tablespoon Olive Oil Can substitute with avocado oil
  • 1 cup Onion Diced
  • 2 cloves Garlic Minced
  • 1 pound Lean Ground Beef or Turkey Substitute with ground chicken or lentils for vegetarian option
  • 2 tablespoons Chili Powder Adjust to taste
  • 1 teaspoon Cumin Optional
  • 1 teaspoon Smoked Paprika Regular paprika can be used
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 can Canned Diced Tomatoes Can substitute with fresh chopped tomatoes
  • 1 can Kidney Beans Any canned beans will work
  • 1 cup Elbow Macaroni Can substitute with gluten-free pasta
  • 1 cup Broth Beef or vegetable
  • 1 cup Shredded Cheddar Cheese Dairy-free cheese for alternative option

Equipment

  • Baking dish
  • Skillet
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions for Baked Chili Mac Stuffed Peppers
  1. Preheat your oven to 400°F (200°C) and prepare a baking dish.
  2. Slice off the tops of the bell peppers and remove seeds and membranes.
  3. Heat olive oil in a skillet over medium heat, add onion and sauté for 2-3 minutes.
  4. Add ground beef or turkey, cook until browned, about 4-5 minutes, and drain excess fat.
  5. Stir in chili powder, cumin, smoked paprika, salt, and black pepper with the meat.
  6. Mix in canned diced tomatoes and kidney beans, simmer for 2 minutes.
  7. Stir in elbow macaroni and broth, simmer for 7-9 minutes until pasta is al dente.
  8. Fill each bell pepper with the chili mac mixture and place them in the baking dish.
  9. Top each stuffed pepper with shredded cheddar cheese.
  10. Cover with foil and bake for 20 minutes, then uncover and bake for another 8-10 minutes.

Nutrition

Serving: 1pepperCalories: 400kcalCarbohydrates: 45gProtein: 24gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1200IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For easy meal prep, freeze unbaked stuffed peppers in a single layer before baking.

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