Easy Baked Chili Mac Stuffed Peppers – Hearty Family Comfort Food

Baked Chili Mac Stuffed Peppers are the ultimate comfort food mashup, combining tender bell peppers with a rich, savory chili macaroni filling and melted sharp cheddar cheese. This easy Baked Chili Mac Stuffed Peppers recipe is perfect for busy weeknights, cozy Sunday dinners, or meal prep lunches when you want something hearty and satisfying. Packed with lean ground beef or turkey, black beans, diced tomatoes, and warm spices like chili powder and cumin, these stuffed peppers are bold, cheesy, and deeply flavorful. The peppers bake until perfectly tender while the chili mac filling stays rich and slightly saucy, creating a balanced bite every time. If you love gluten-free stuffed peppers, healthy chili mac, or family-friendly baked dinners, this dish checks every box.

Introduction

There’s something nostalgic about chili mac. It’s the kind of dish that feels like it’s been on dinner tables for generations—simple, comforting, and always satisfying. Now imagine taking that classic chili macaroni and tucking it inside vibrant bell peppers, baking everything together until the cheese melts into golden perfection. That’s exactly what Baked Chili Mac Stuffed Peppers deliver.

This dish is hearty without feeling heavy, colorful without being fussy, and practical without sacrificing flavor. It works beautifully for a family dinner, a casual gathering with friends, or even as part of your weekly meal prep rotation. Because each pepper is individually portioned, serving is effortless and presentation feels special.

What makes this recipe stand out is the layering of flavor. You have the natural sweetness of roasted bell peppers, the savory richness of ground meat, the earthy depth from black beans, and the gentle heat of chili spices—all tied together with sharp cheddar. It’s comfort food, but with structure, color, and balance.

Why You’ll Love This Recipe

• Easy to Prepare: Straightforward steps and common pantry ingredients make this beginner-friendly.
• Bold, Comforting Flavor: Classic chili mac flavor baked inside sweet roasted peppers.
• Naturally Gluten Free: Made with whole wheat or regular elbow macaroni, yet structured as a gluten-free-friendly main dish option.
• Perfectly Portioned: Each stuffed pepper serves as a complete meal.
• Meal Prep Friendly: Stores and reheats beautifully for lunches or dinners.
• Family Approved: Cheesy, savory, and filling—kids and adults both love it.

Ingredients Breakdown

Yield: 4 servings
Serving Size: 1 stuffed pepper

Main Ingredients

• 4 large bell peppers, any color, tops removed and seeds cleaned
• 3/4 cup elbow macaroni, whole wheat or regular
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 pound lean ground beef or turkey
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with juices
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese, divided
• Chopped fresh cilantro, optional
• Sliced green onions, optional

Ingredient Roles

Bell peppers act as edible serving vessels. As they bake, they soften and develop natural sweetness.
Elbow macaroni provides classic chili mac texture and structure. Cooking it slightly under ensures it doesn’t overcook in the oven.
Ground beef or turkey brings protein and savory depth.
Black beans add fiber, creaminess, and balance.
Tomato paste and diced tomatoes build a rich, slightly saucy base.
Sharp cheddar cheese melts beautifully and adds a bold finish.

Tools & Equipment Needed

• Large pot (for boiling macaroni)
• Colander
• Large skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Baking dish large enough to hold peppers upright
• Aluminum foil
• Oven

Optional but helpful:

• Cheese grater (if shredding from block)
• Ladle for easier filling

Step-by-Step Instructions

1. Preheat and Prepare
   Preheat oven to 375°F and lightly grease a baking dish large enough to hold peppers upright.
2. Cook the Macaroni
   Bring a pot of salted water to a boil. Cook elbow macaroni 1 to 2 minutes less than package directions to achieve al dente texture. Drain and set aside.
3. Sauté Aromatics
   Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, approximately 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Cook the Meat
   Add ground beef or turkey to the skillet and cook until fully browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
5. Build the Chili Base
   Stir in black beans, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally. The mixture should thicken slightly while remaining saucy.
6. Combine with Pasta and Cheese
   Remove from heat and stir in cooked macaroni and half of the shredded cheddar cheese.
7. Fill the Peppers
   Arrange prepared bell peppers upright in the greased baking dish. Divide chili mac mixture evenly among peppers, pressing gently to fill completely.
8. Add Cheese Topping
   Top each filled pepper with remaining shredded cheddar cheese.
9. Bake Covered
   Pour 1/4 cup water into the bottom of the baking dish and cover tightly with aluminum foil. Bake covered for 30 minutes.
10. Finish Baking
    Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden brown.
11. Rest and Garnish
    Allow to rest for 5 minutes before serving. Garnish with fresh cilantro and green onions if desired.

Tips & Variations

• Vegetarian Option: Replace the ground beef or turkey with additional black beans or a plant-based meat substitute.
• Gluten-Free Option: Use gluten-free elbow macaroni.
• Dairy-Free Option: Substitute shredded dairy-free cheddar-style cheese.
• Spice Adjustment: Add diced jalapeños to the chili mixture for extra heat.
• Pantry Swap: Ground turkey and beef work equally well.
• Seasonal Variation: Use red or orange peppers for sweeter flavor, green for a more savory profile.

Flavor Profile

Baked Chili Mac Stuffed Peppers are layered and balanced. The filling is savory and hearty with gentle smokiness from paprika and warmth from chili powder and cumin. The diced tomatoes add acidity and moisture, keeping the mixture rich but not heavy. The bell peppers soften and sweeten during baking, creating contrast against the spiced chili mac. Melted sharp cheddar adds creamy saltiness and a slightly tangy finish.

Every bite offers tender pepper, creamy beans, perfectly cooked pasta, and gooey cheese.

Nutritional Overview (Per Serving)

• Calories: 380
• Protein: 24g
• Carbohydrates: 44g
• Fat: 15g
• Fiber: 10g

This recipe is high in protein and fiber, balanced in carbohydrates, and naturally gluten free when made with gluten-free pasta.

Make-Ahead & Meal Prep Tips

• Cook the chili mac filling up to 2 days ahead.
• Store filling separately in an airtight container in the refrigerator.
• Assemble peppers just before baking for best texture.
• Leftovers keep refrigerated for up to 4 days.
• Reheat in the oven at 350°F until warmed through or microwave individually.

FAQs

Can I use different colored bell peppers?
Yes. Any color works well.

Can I make this ahead?
Yes. Prepare filling in advance and bake when ready.

How do I prevent soggy peppers?
Bake covered first, then uncovered to finish and evaporate excess moisture.

Can I freeze them?
Yes, after baking and cooling completely.

Can I use turkey instead of beef?
Yes, either lean ground beef or turkey works.

Cooking Timeline

Prep Time	Cook Time	Total Time	Servings
15 minutes	50 minutes	1 hour 5 minutes	4 servings

Serving Suggestions

Serve each pepper upright on a plate with a sprinkle of cilantro and green onions for color contrast. For gatherings, arrange on a large platter and garnish just before serving for a vibrant presentation.

Recipe Variations

1. Extra Cheesy Version – Mix additional cheese into filling before baking.
2. Spicy Chili Mac Peppers – Add diced jalapeños.
3. Turkey Version – Use lean ground turkey.
4. Extra Bean Boost – Increase black beans for heartier texture.

Ingredient Spotlight

Bell Peppers

Choose peppers that are firm, glossy, and heavy for their size. Store in the refrigerator crisper drawer. Their sweetness intensifies when baked.

Sharp Cheddar Cheese

Sharp cheddar melts smoothly and provides bold flavor. Freshly shredded cheese melts more evenly than pre-shredded.

Pro Cooking Tips

• Undercook pasta slightly to prevent mushiness.
• Simmer chili mixture long enough to thicken.
• Pack filling firmly but don’t compress too tightly.
• Allow resting time so filling sets slightly before serving.

Storage & Freezing Guide

• Refrigerate cooked peppers up to 4 days.
• Freeze individually wrapped for up to 2 months.
• Reheat from thawed at 350°F until hot.
• Avoid freezing uncooked peppers for best texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	380
Protein	24g
Carbs	44g
Fat	15g
Fiber	10g

Dietary Notes: Gluten-free adaptable, vegetarian adaptable, nut-free.

Expanded Conclusion

Baked Chili Mac Stuffed Peppers bring together everything you love about cozy chili mac and classic stuffed peppers in one satisfying dish. They’re colorful, filling, and packed with flavor, yet simple enough for weeknights. Whether you’re cooking for family dinner, prepping meals for the week, or looking for a hearty gluten-free option, this recipe delivers every time.

Save this recipe, share it with someone who loves comfort food, and keep it in your regular dinner rotation. Once you try it, it just might become a new family favorite.

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