Introduction to Baked Chili Mac Stuffed Peppers
Life can be a whirlwind, especially for us busy moms and professionals. That’s why I’m excited to share my recipe for Baked Chili Mac Stuffed Peppers. This dish is not just a meal; it’s a warm hug on a plate! Imagine flavorful bell peppers stuffed with a tantalizing chili mac mixture that your family will love. It’s the perfect quick solution for a hectic weeknight dinner, or even those cozy weekends when you want to impress your loved ones without slaving away in the kitchen. Your taste buds are in for a treat!
Why You’ll Love This Baked Chili Mac Stuffed Peppers
This Baked Chili Mac Stuffed Peppers recipe offers a delightful combination of flavors and convenience. It’s easy to prepare, making it a lifesaver for busy nights. The fusion of gooey cheese, zesty spices, and hearty beef or turkey gives every bite a mouthwatering taste. Plus, it’s a crowd-pleaser, so you can rest easy knowing your family will be asking for seconds. Simply put, it’s comfort food at its finest!
Ingredients for Baked Chili Mac Stuffed Peppers
Gathering the right ingredients is key to crafting these delightful Baked Chili Mac Stuffed Peppers. Here’s a rundown of what you’ll need:
- Large bell peppers: Any color works—red, green, or yellow. They add not just flavor but also a splash of color!
- Lean ground beef or turkey: I prefer using lean meats for a healthier twist, but feel free to use ground chicken if you like.
- Small onion: Finely chopped, onions bring that sweet and savory depth to the dish.
- Garlic: Minced garlic amplifies the flavor explosion you’ll get from each bite.
- Olive oil: This cooking oil helps to sauté the veggies and adds healthy fats to your meal. You could even swap it out for avocado oil!
- Chili powder: The backbone of the spice profile, it makes everything more exciting!
- Ground cumin and smoked paprika: These spices give your dish a warm, earthy flavor and a hint of smokiness. They complement the chili perfectly.
- Salt and black pepper: Simple yet essential seasonings to elevate all the flavors.
- Canned diced tomatoes: They are juicy and bring a fresh element, making this dish seem homemade, even on a busy night.
- Canned kidney beans: Rinsed and drained, these provide protein and a hearty texture.
- Elbow macaroni: This classic pasta shape is perfect for soaking up flavors. You can opt for whole wheat for extra nutrition.
- Low-sodium chicken or vegetable broth: A lower-sodium choice keeps it flavorful without overwhelming your dish.
- Shredded sharp cheddar cheese: It melts beautifully, adding richness to each stuffed pepper.
- Fresh cilantro or parsley: Optional for garnish! A sprinkle brightens up the presentation.
For exact measurements, please refer to the bottom of the article where you’ll find everything listed and ready for printing. Happy cooking!
How to Make Baked Chili Mac Stuffed Peppers
Step 1: Prepare Your Peppers
First, preheat your oven to 400°F. Grab a baking dish that can hold the peppers upright—this helps them cook evenly. Now, take your large bell peppers and gently slice off the tops. Remove the seeds and any white bits. This step is important! It keeps your peppers sweet and tender.
Step 2: Sauté the Aromatics
Next up, let’s add some flavor! Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in your finely chopped onion and let it cook for about 2-3 minutes until it turns soft and fragrant. Then, add in the minced garlic. Stir it for about a minute. Your kitchen will start smelling heavenly!
Step 3: Brown the Meat
Now, it’s time to bring in the main event—your lean ground beef or turkey. Add the meat to the skillet and cook it all together. Use a spoon to break it apart as it browns, which should take around 4-5 minutes. If you notice any excess fat, just drain it off. This way, you keep your dish healthier and leaner!
Step 4: Mix in the Spices and Ingredients
Let’s spice things up! Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir it well to coat the meat with those zesty flavors. Now, it’s time for the juicy canned diced tomatoes and the kidney beans. Cook this mixture for about 2 minutes. Stir occasionally and watch it come alive!
Step 5: Combine with Pasta and Broth
Now we can add the elbow macaroni and broth. Here’s a pro tip: make sure to stir everything together well! Bring it to a gentle simmer. Let it cook uncovered for about 7-9 minutes. You want the pasta to be al dente and most of the liquid absorbed. Don’t forget to taste and adjust the seasoning if needed!
Step 6: Stuff the Peppers
Carefully, grab those prepared bell peppers and fill them with the chili mac mixture. Make sure to pack it in nicely! Once they’re filled to the brim, sprinkle shredded cheddar cheese on top. This will melt into gooey goodness during baking!
Step 7: Bake to Perfection
Cover the baking dish loosely with aluminum foil—this traps the steam and helps cook the peppers through. Bake for 20 minutes, then remove the foil. Continue baking for another 8-10 minutes, letting the cheese become golden brown. Your Baked Chili Mac Stuffed Peppers are now ready to wow your family!
Tips for Success
- Chop your ingredients ahead of time to streamline your cooking process.
- Feel free to customize the spice level! Add more chili powder for a kick.
- To save time, use pre-cooked chicken or a meat alternative.
- Always taste as you go to ensure the flavors are just right.
- If using leftovers, reheat in the oven for the best texture.
Equipment Needed
- Baking dish: A 9×13-inch dish works well, but any oven-safe dish will do.
- Skillet: A large skillet is perfect for sautéing, but a pot can substitute in a pinch.
- Cooking utensils: A spatula and spoon for stirring are essential.
- Knife and cutting board: Vital for chopping veggies and preparing your peppers.
Variations of Baked Chili Mac Stuffed Peppers
- Vegetarian Option: Swap the ground meat for lentils or a meat alternative like tempeh for a delicious plant-based meal.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to heat things up for spice lovers!
- Cheesy Surprise: Experiment with different cheeses like pepper jack or mozzarella for a unique flavor twist.
- Quinoa Boost: Replace macaroni with cooked quinoa for a protein-packed, gluten-free alternative.
- Low-Carb Version: Use cauliflower rice instead of elbow macaroni to keep it low-carb while still satisfying.
Serving Suggestions with Baked Chili Mac Stuffed Peppers
- Fresh Salad: A crisp garden salad with a light vinaigrette complements the rich stuffed peppers perfectly.
- Garlic Bread: Serve with warm, buttery garlic bread for a comforting touch to your meal.
- Drink Pairing: I recommend a chilled glass of iced tea or a light beer to balance the flavors.
- Presentation: Garnish with fresh cilantro or parsley for a vibrant, inviting look.
FAQs about Baked Chili Mac Stuffed Peppers
Can I make Baked Chili Mac Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling earlier in the day and stuff the peppers just before baking. This dish is perfect for meal prep!
What can I use instead of ground beef?
You can use lean ground turkey, chicken, or even plant-based meat alternatives. Lentils also make a nourishing vegetarian option that holds up well in this recipe.
How do I store leftovers from Baked Chili Mac Stuffed Peppers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results to maintain the texture!
Can I freeze these stuffed peppers?
Yes, you can freeze them! Just make sure they’ve cooled completely before placing them in a freezer-safe container. They will keep for about 2-3 months.
Are Baked Chili Mac Stuffed Peppers spicy?
The spice level is quite mild, but you can easily amp it up by adding extra chili powder or jalapeños according to your taste!
Final Thoughts on Baked Chili Mac Stuffed Peppers
Whenever I prepare Baked Chili Mac Stuffed Peppers, it feels like I’m wrapping my family in a cozy blanket of flavors. This recipe is more than just dinner; it’s a moment to come together, share stories, and make memories. The vibrant colors of the peppers, the savory aroma, and the gooey cheese melting on top create a feast for the senses. So, roll up your sleeves and give this delightful dish a try! You might just find it becomes a cherished go-to in your kitchen, bringing smiles around the dinner table time and time again.
Print
Baked Chili Mac Stuffed Peppers
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baked Chili Mac Stuffed Peppers is a delicious and hearty dish featuring bell peppers filled with a flavorful chili mac mixture.
Ingredients
- 4 large bell peppers, any color, tops removed and seeds cleaned
- 7 oz lean ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 14 oz canned diced tomatoes, drained
- 7 oz canned kidney beans, drained and rinsed
- 3 oz elbow macaroni, whole wheat or regular
- 1 cup low-sodium chicken or vegetable broth
- 3 oz shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley, optional
Instructions
- Preheat oven to 400°F and lightly grease a baking dish large enough to hold peppers upright.
- Bring a pot of salted water to a boil and parboil the peppers for 4 minutes until slightly tender. Drain and position cut-side up in the prepared baking dish.
- 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 1 minute more.
- Add ground beef or turkey to the skillet, breaking apart with a spoon, and cook until fully browned, approximately 4 to 5 minutes, draining excess fat if necessary.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add drained tomatoes and kidney beans, cooking for 2 minutes while stirring.
- Add elbow macaroni and broth to the mixture. Stir well, bring to a simmer, and cook uncovered for 7 to 9 minutes until pasta reaches al dente texture and liquid is mostly absorbed. Taste and adjust seasonings as needed.
- Distribute chili mac mixture evenly among the four bell pepper cups and top each with shredded cheddar cheese.
- Cover baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 8 to 10 minutes until cheese is golden brown and peppers are tender.
- Remove from oven and garnish with fresh cilantro or parsley if desired. Serve immediately while hot.
Notes
- For a vegetarian option, substitute ground meat with lentils or a meat alternative.
- You can use different types of cheese for topping if desired.
- Leftovers can be stored in the refrigerator and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg
