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Baked Chili Mac Stuffed Peppers for Cozy Family Dinners

Baked Chili Mac Stuffed Peppers combine comfort food with speedy prep, creating a crowd-pleasing dinner that’s both delicious and family-friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 large Bell Peppers Choose large, firm peppers for the best stuffed experience.
For the Filling
  • 2 tbsp Olive Oil Sauté onions and garlic; vegetable oil can be used as an alternative.
  • 1 medium Onion Adds sweetness; shallots or leeks make great substitutes.
  • 3 cloves Garlic Essential for flavor; feel free to use minced garlic or garlic powder.
  • 1 lb Lean Ground Beef or Turkey Provides protein; you can also use chicken or plant-based meat.
  • 2 tbsp Chili Powder Brings essential spice; adjust to your preferred heat level.
  • 1 tsp Cumin Adds warm, earthy notes; substitute with coriander if needed.
  • 1 tsp Smoked Paprika Enhances flavor with a smoky touch; regular paprika works too.
  • 1 tsp Salt Essential for enhancing overall taste.
  • 1 tsp Black Pepper Essential for enhancing overall taste.
  • 1 can Canned Diced Tomatoes Adds moisture; fresh tomatoes can work if you de-seed them.
  • 1 can Kidney Beans Offers protein and texture; black beans are a fine alternative.
  • 1 cup Elbow Macaroni Adds hearty texture; feel free to swap with another small pasta shape.
  • 1 cup Broth Adds moisture for pasta; vegetable or chicken broth is ideal.
  • 1 cup Shredded Cheddar Cheese Creates a creamy topping; mozzarella or dairy-free options are great swaps.

Equipment

  • Oven
  • Skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly greasing it.
  2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them in the baking dish.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the chopped onion.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add 1 pound of ground beef or turkey to the skillet and cook until browned.
  6. Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper.
  7. Add diced tomatoes and drained kidney beans, cooking for 2 minutes.
  8. Stir in the elbow macaroni and broth; simmer for 7-9 minutes until pasta is al dente.
  9. Stuff the hollowed bell peppers with the chili mac filling and top with shredded cheddar cheese.
  10. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 8-10 minutes until the cheese is golden.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

Serve warm for maximum comfort. Substitute cheeses for a different flavor profile.

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