Save to Pinterest There's something almost magical about watching a bell pepper transform into a vessel for something warm and satisfying. I discovered this dish on a rainy Tuesday when I had leftover chili mac and half a package of peppers sitting in my crisper drawer, and I thought, why not? The result was so unexpectedly comforting that it became a weeknight staple in our kitchen. Now whenever I make it, I'm reminded that some of the best meals come from happy accidents and a willingness to experiment.
My neighbor smelled this baking through our kitchen walls and showed up at the door asking what smelled so incredible. When I offered her a plate, she took one bite and immediately asked for the recipe, then came back the next week asking me to teach her how to make it. That's when I realized this wasn't just weeknight dinner anymore—it had become something I actually wanted to share.
Ingredients
- Bell peppers (4 large, any color): These are your edible bowls and they soften beautifully as they bake, becoming slightly sweet and tender enough to cut with a fork by the end.
- Elbow macaroni (3/4 cup): Cook it just slightly under the package directions so it stays firm and doesn't turn mushy when it bakes inside the peppers.
- Olive oil (1 tablespoon): Use good quality oil here because you taste it in the aromatics, and it sets the flavor foundation for everything that follows.
- Yellow onion (1 small, finely diced): The dice matters more than you'd think—smaller pieces cook faster and distribute their sweetness evenly through the filling.
- Garlic (2 cloves, minced): Don't skip the 30-second bloom in the hot oil, it mellows the garlic and lets it meld into the background instead of shouting.
- Ground beef or turkey (1/2 pound): Lean meat works best here because you want the chili flavor to shine, not be drowned out by excess fat.
- Black beans (1 can, drained and rinsed): Rinsing them removes the starchy liquid that can make your filling feel gummy, trust me on this one.
- Diced tomatoes with juices (1 can): The juices matter—don't drain them away because they're where the tomato flavor actually lives.
- Tomato paste (1 tablespoon): This is concentrated flavor, and a tablespoon gives you that deep, rich chili essence without being overwhelming.
- Chili powder, cumin, smoked paprika (1 teaspoon, 1/2 teaspoon, 1/2 teaspoon): These three together create that familiar chili taste that feels like home.
- Sharp cheddar cheese (1 cup, divided): Sharp cheddar has more personality than mild, and half goes in the filling while half goes on top for that golden, bubbling finish.
Instructions
- Get your oven and pan ready:
- Preheat your oven to 375°F and lightly grease a baking dish that will cradle your peppers upright. This is the foundation, so take a minute to get it right.
- Cook the pasta until it's almost done:
- Bring salted water to a boil and cook your elbow macaroni about 1 to 2 minutes less than the package says—you want it to have just a tiny bit of firmness left. Drain it and set it aside where you can find it.
- Start building the filling:
- Heat olive oil in a large skillet over medium heat, then add your finely diced onion and let it soften for about 3 minutes until it starts to turn translucent and smell sweet. Add the garlic and let it cook for just 30 seconds, enough to wake it up without burning.
- Brown the meat:
- Add your ground beef or turkey and cook it, breaking it apart with a spoon as it cooks, until it's completely browned and cooked through, about 5 to 6 minutes. If there's a lot of excess fat pooled at the bottom, drain some of it off.
- Build the chili:
- Stir in the black beans, canned tomatoes with their juices, tomato paste, chili powder, cumin, paprika, salt, and pepper. Let this simmer gently for 5 minutes, stirring occasionally, and you'll notice the flavors starting to deepen and meld together.
- Bring it all together:
- Remove from heat and stir in your cooked macaroni and half of the shredded cheddar cheese. The residual heat will soften the cheese slightly and everything becomes one cohesive, savory filling.
- Fill your peppers:
- Arrange the bell peppers upright in your prepared baking dish and spoon the chili mac mixture evenly into each one, pressing down gently as you fill. Don't worry about overfilling—the mixture will settle as it bakes.
- Top with cheese:
- Sprinkle the remaining cheddar cheese over the top of each filled pepper, letting it pile up generously in the center.
- Set up for baking:
- Pour 1/4 cup of water into the bottom of the baking dish around the peppers (not inside them), then cover the whole thing tightly with foil.
- Bake covered, then uncovered:
- Bake for 30 minutes under the foil so the peppers steam slightly and soften, then remove the foil and bake for an additional 10 minutes. This gives the cheese time to turn golden and bubbly on top while the peppers become completely tender.
- Rest before serving:
- Let everything rest for 5 minutes out of the oven so the filling sets slightly and won't be piping hot enough to burn your mouth. Garnish with fresh cilantro and sliced green onions if you have them.
Save to Pinterest I made this for my family one Sunday, and my youngest asked if the peppers were going to be crunchy or soft. When she bit into one and realized she could eat the whole thing with just a fork, her face lit up in a way that reminded me why I love cooking in the first place. Food doesn't have to be fancy to matter; it just has to be made with a little care.
Playing with Flavors
Once you get comfortable with the base recipe, you'll start seeing possibilities everywhere. I've added diced jalapeños for heat, stirred in a splash of hot sauce, and even experimented with swapping the black beans for kidney beans when that's what I had on hand. The chili spice blend is forgiving enough that you can adjust it to your taste—if you like more heat, add another quarter teaspoon of chili powder, or use chipotle powder instead of regular paprika for a smoky depth.
Making It Your Own
For vegetarians, simply skip the meat and add an extra half-can of beans or use crumbled plant-based meat alternatives that cook the same way. I've made it with ground turkey when I wanted something leaner, and with a mix of beef and turkey when I was trying to use up what I had. The recipe is honestly flexible enough that you can work with what your kitchen offers and what your body needs.
Timing and Serving Ideas
This dish actually tastes better when you let each element come together calmly without rushing. The water in the bottom of the baking dish creates steam that softens the peppers perfectly, and those 10 minutes without foil let the cheese brown just enough to get crispy edges. Serve it with a simple green salad to cut through the richness, or alongside some warm garlic bread if you want to turn it into something more indulgent.
- Make the filling up to a day ahead and refrigerate it, then stuff and bake when you're ready to eat.
- Leftovers reheat beautifully in a 350°F oven covered with foil for about 15 minutes.
- These peppers actually taste even better the next day once the flavors have had time to settle and meld.
Save to Pinterest This recipe has become the thing I reach for when I need dinner that feels like comfort without all the effort. It's a reminder that some of the most satisfying meals come from simple ingredients treated with intention.
Recipe FAQs
- → Can I make these stuffed peppers ahead of time?
Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. When ready to bake, add the water to the dish and bake as directed, adding an extra 5-10 minutes if baking cold from the refrigerator.
- → What other cheeses work well in this dish?
While sharp cheddar provides excellent flavor, you can substitute pepper jack for extra spice, Colby jack for a milder taste, or a Mexican cheese blend. Avoid fresh cheeses like mozzarella as they don't melt as smoothly over the filling.
- → How do I know when the peppers are done cooking?
The peppers are ready when they're tender enough to pierce easily with a fork and the cheese on top is golden and bubbly. This typically takes about 40 minutes total—30 minutes covered followed by 10 minutes uncovered.
- → Can I freeze these stuffed peppers?
Yes, freeze assembled but unbaked peppers individually wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F for about 60-70 minutes until heated through.
- → What pasta shapes can substitute for elbow macaroni?
Small pasta shapes like shells, penne, or rotini work well. Avoid long noodles like spaghetti or angel hair as they're difficult to eat neatly inside the peppers. Whole wheat, gluten-free, or legume-based pasta all make nutritious alternatives.
- → Why add water to the baking dish?
The water creates steam in the covered dish, helping the peppers cook evenly and stay moist during baking. This gentle cooking method prevents the peppers from drying out or becoming tough before the filling is hot and bubbly.