Stuffed peppers fan? If so, step out of the box with this chili stuffed peppers recipe. Dinner time just got a whole lot tastier with this chili mac stuffed peppers recipe! Tender Orecchiette pasta, chili beans, seasoned beef, and more, all stuffed in bell peppers and baked to perfection.
Stuffed peppers are a classic. But I wanted something out of the box in terms of flavor. So I combined two of our favorite meals in one. It all works together so nicely, and these peppers were a huge hit.
Chili Stuffed Peppers Easy Recipe
Need a recipe for dinner tonight? With the season changing and the kids back to school, getting dinner on the table quickly is my main goal. Our stuffed peppers is an easy recipe, using fresh ingredients, beef, and bell peppers. There are days when I may not have time to run to the grocery store, so having most of these ingredients on hand saves me a lot of time. It’s also comfort food, one of the best things I love about fall, hot savory dishes.
Our favorite chili recipe is this Smoked White Salmon Chili.
Ingredients Needed for this pepper recipe
Chili Beans. We love BUSH’s Mixed Chili Beans. They are seasoned beans that add a ton of rich flavor to the dish.
Ground Beef. Cook in a large skillet until no longer pink and crumbled. Drain off the excess grease.
Diced tomatoes, crushed tomatoes, tomato paste. These tomato ingredients help to add layers of rich tang and bite to the dish.
Broth. Beef broth is a great liquid for this dish. If you want to elevate it, even more, aim for bone broth.
All the seasonings you will use to flavor your chili mac bell peppers. Taco seasoning, cumin, chili powder, Italian seasoning, Aleppo pepper, Salt, and pepper. Feel free to adjust spices if you prefer.
Bell Peppers. We love to use a variety – red pepper, yellow, orange peppers , and even green bell peppers! Any color you want.
Pasta. Orecchiette or elbow pasta works for this recipe. It adds a lot of heartiness to the peppers.
Mozzarella cheese balls. You can’t have stuffed peppers without melted cheese on top!
Variations to Recipe
Pasta. The pasta is what gives these peppers the chili mac flavor. But you are welcome to leave it out if you want. Or, to help lighten it up a little, reach for zoodles instead of classic pasta.
Beans. So I used pre-seasoned beans. You are welcome to use classic cans of kidney beans, black beans, and then a classic pinto bean. It will lack a bit of flavor if you do, as the beans with chili flavoring are tasty.
Cheese. I used mozzarella, but even a cheddar cheese would work great with the flavors in this. Or Colby jack as a mix. Feel free to opt for whatever cheese blend or variety you prefer.
How to make Chili Stuffed Peppers
Ingredients:
- 2-3 cans of 15.5 oz BUSH’s Mixed Chili Beans Kidney & Pinto Beans
- 2 lbs browned ground hamburger
- 1 28 oz can crushed tomatoes
- 12 oz diced tomatoes
- 8 oz diced and sautéed red onion
- 4 cloves sautéed garlic
- 4 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon cumin
- 1 tablespoon taco seasoning
- 2 tablespoon chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon Aleppo pepper *optional
- Salt to taste
- Freshly ground black peppercorns to taste
- 6 large bell pepper with the tops removed and the pitch ad seeds removed
- 6 Mozzarella balls
- 2 1/2 cup Orecchiette pasta or elbow macaroni
- 1/2 cup chop cilantro or flat-leaf parsley
- Green onions (optional for topping)
Directions on making Chili Mac Stuffed Peppers
Heat oven to 400 degrees.
- Place a stockpot over medium-high heat brown ground beef and drain off excess grease.
- Add 2-3 cans of BUSH’s Mixed Chili Beans Kidney & Pinto Beans, crushed tomatoes, diced tomatoes, red onion, garlic, tomato paste, cumin, chili powder, Italian seasoning, and Aleppo pepper.
- Add beef stock + salt and freshly cracked black peppercorns to taste.
- Stir the ingredients a few times, then adjust the heat to medium-low heat & simmer for an hour.
- Cook the Orecchiette pasta based on package directions.
- Stir in the cooked and drained pasta into the chili mixture.
- Fold in the fresh chopped cilantro or parsley.
- With a wooden spoon, divide chili mixture into the bottom of each pepper & add a Mozzarella ball into each pepper.
- Place peppers on a baking dish or baking sheet. (It’s a good idea to place aluminum foil down on the sheet or dish.)
- Bake at 400 for 20 minutes.
- Remove from the oven & serve immediately.
If you’re a fan of sour cream, you can add a dollop of it on top of your stuffed pepper.
Can I Swap Out The Meat In Peppers Recipe
Reach for ground turkey, pork, or even chicken. I love the ground beef, but you can also use ground turkey for a lighter option. Just cook the meat until crumbled and fully cooked.
And if you don’t want meat, take the beef out and have a meatless Monday meal!
What to Serve With Chili-Stuffed Peppers
So these peppers are hearty, and we tend to eat them with a light salad or a vegetable side dish. I find that having a lighter side helps to level out the meal. But feel free to pair with any of your favorite side dish recipes.
Can You Freeze Stuffed Peppers
Stuffed peppers can be frozen if you don’t eat them all right away. Place peppers in a freezer-friendly container. Then store in the freezer for 2-3 months.
You can warm up in the microwave or opt to heat the leftover chili peppers in the oven. The texture will be softer, but they reheat well. If you do use the oven, cover tightly with foil, heat at 350. Then once peppers are warmed through, you can serve and enjoy.
See, easy peasy! Grab everything you need to give this pepper recipe a try. You can find a free printable version of this chili mac stuffed peppers recipe down below. It’s a delicious dinner idea that our family enjoys.
Find more easy recipes for dinner below:
50+ Easy Dinner Ideas For About $5
Ingredients
- 2-3 cans of 15.5 oz BUSH’s Mixed Chili Beans Kidney & Pinto Beans
- 2 lbs browned ground hamburger
- 1 28 oz can crushed tomatoes
- 12 oz diced tomatoes
- 8 oz diced and sautéed red onion
- 4 cloves sautéed garlic
- 4 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon cumin
- 1 tablespoon taco seasoning
- 2 tablespoon chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon Aleppo pepper *optional
- Salt to taste
- Freshly ground black peppercorns to taste
- 6 large bell pepper with the tops removed and the pitch ad seeds removed
- 6 Mozzarella balls
- 2 1/2 cup Orecchiette pasta or elbow macaroni
- 1/2 cup chop cilantro or flat-leaf parsley
- Green onions optional for topping
Instructions
- Heat oven to 400 degrees.
Place a stockpot over medium-high heat brown ground beef and drain off excess grease.
Add 2-3 cans of BUSH’s Mixed Chili Beans Kidney & Pinto Beans, crushed tomatoes, diced tomatoes, red onion, garlic, tomato paste, cumin, chili powder, Italian seasoning, and Aleppo pepper.
Add beef stock + salt and freshly cracked black peppercorns to taste.
Stir the ingredients a few times, then adjust the heat to medium-low heat & simmer for an hour.
Cook the Orecchiette pasta based on package directions.
Stir in the cooked and drained pasta into the chili mixture.
Fold in the fresh chopped cilantro or parsley.
With a wooden spoon, divide chili mixture into the bottom of each pepper & add a Mozzarella ball into each pepper.
Place peppers on a baking dish or baking sheet. (It's a good idea to place aluminum foil down on the sheet or dish.)
Bake at 400 for 20 minutes.
Remove from the oven & serve immediately.
If you're a fan of sour cream, you can add a dollop of it on top of your stuffed pepper.
Leave a Reply