Description
Baked Chili Mac Stuffed Peppers is a delicious and hearty dish featuring bell peppers filled with a flavorful chili mac mixture.
Ingredients
Scale
- 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