Save to Pinterest Transform your dinner routine with these Baked Chili Mac Stuffed Peppers, a vibrant and comforting dish that marries the smoky depth of chili mac with the sweet crunch of oven-roasted bell peppers. This high-protein American classic is not only visually stunning but also incredibly satisfying, providing a balanced meal packed into a single, colorful serving.
Save to Pinterest The aroma of smoked paprika and chili powder will fill your kitchen as the macaroni simmers directly in the savory beef and tomato base. This method ensures every piece of pasta is infused with flavor before it even hits the oven for its final bake under a blanket of sharp cheddar.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 200 g (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
- 400 g (14 oz) canned diced tomatoes, drained
- 200 g (7 oz) canned kidney beans, drained and rinsed
- 80 g (3 oz) elbow macaroni (whole wheat or regular)
- 250 ml (1 cup) low-sodium chicken or vegetable broth
- 80 g (3 oz) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Step 1: Preparation
- Preheat your oven to 200°C (400°F). Lightly grease a baking dish. Parboil the prepared bell peppers in boiling salted water for 4 minutes, then drain and set them upright in the dish.
- Step 2: Sauté the Base
- Heat olive oil in a large skillet over medium heat. Sauté the onion for 2–3 minutes until soft, then stir in the garlic for 1 additional minute.
- Step 3: Brown the Meat
- Add the ground beef or turkey to the skillet. Cook while breaking it up with a spoon for 4–5 minutes until browned. Drain any excess fat.
- Step 4: Build the Flavor
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add the drained diced tomatoes and kidney beans, cooking for another 2 minutes.
- Step 5: Simmer the Pasta
- Pour in the macaroni and broth. Bring to a simmer and cook uncovered for 7–9 minutes, or until the pasta is al dente and most liquid has been absorbed.
- Step 6: Stuff and Bake
- Distribute the chili mac mixture evenly into the parboiled peppers. Top each with shredded cheddar cheese. Cover loosely with foil and bake for 20 minutes.
- Step 7: Final Browning
- Remove the foil and bake for 8–10 minutes more until the cheese is golden and the peppers are tender. Garnish with fresh herbs if desired and serve hot.
Zusatztipps für die Zubereitung
To ensure the peppers stand perfectly upright, you can trim a very thin slice off the bottom of any wobbly peppers, being careful not to cut all the way through. Parboiling is a crucial step—it ensures the peppers are fully tender by the time the cheese is melted and golden.
Varianten und Anpassungen
For a lighter or vegetarian option, substitute the beef with ground turkey or plant-based crumbles. You can swap kidney beans for black beans, and for those who enjoy a kick, add finely chopped jalapeños to the skillet. Use gluten-free pasta if needed to accommodate dietary restrictions.
Serviervorschläge
Serve these stuffed peppers as a standalone meal or pair them with a fresh green salad or a side of avocado. A dollop of sour cream or Greek yogurt on top can add a cool, creamy contrast to the warm, spicy chili filling.
Save to Pinterest At 375 calories per serving, these Baked Chili Mac Stuffed Peppers are a wholesome way to enjoy the classic flavors of a chili mac bowl with a nutritious veggie twist. Dig in and enjoy a flavorful, high-protein meal that is sure to become a weekly staple.
Recipe FAQs
- → Can I make these stuffed peppers ahead of time?
Yes, assemble the peppers up to 24 hours in advance and refrigerate. Bake when ready to serve, adding 5-10 minutes to the baking time if baking cold.
- → What other proteins work in this filling?
Ground turkey, chicken, or plant-based crumbles work well. For a vegetarian version, use extra beans or lentils instead of meat.
- → Do I need to parboil the peppers first?
Parboiling ensures the peppers become tender during baking. Skipping this step may result in crunchy peppers, though some prefer that texture.
- → Can I freeze these stuffed peppers?
Yes, freeze baked and cooled peppers in airtight containers for up to 3 months. Thaw overnight and reheat at 180°C (350°F) until heated through.
- → How can I make this gluten-free?
Simply substitute gluten-free macaroni for regular pasta. All other ingredients are naturally gluten-free.
- → What other cheeses work well?
Pepper jack adds heat, Mexican blend offers variety, or Monterey Jack melts beautifully. Adjust salt if using saltier cheeses.