Description
Hearty chili and creamy macaroni baked in colorful bell peppers for a comforting one-dish meal.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked macaroni
- 1 cup chili (canned or homemade)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup diced onions
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside (and inside rim) of each pepper with olive oil.
- In a large bowl, combine the cooked macaroni, chili, half of the shredded cheese, diced onions, garlic powder, cumin, salt, and pepper. Stir until evenly coated and cheese begins to bind the filling. Adjust seasoning as needed.
- Stuff each pepper tightly with the chili mac mixture, pressing down to compact. Place the stuffed peppers upright in a baking dish. Cover tightly with foil and bake for 25-30 minutes, until peppers begin to soften.
- Remove the foil and sprinkle the remaining cheese over the tops. Return to oven and bake an additional 10-15 minutes, until cheese is melted and bubbly, and peppers are tender.
Notes
Serve with sour cream, cilantro, or green onions. Can be paired with a side salad or cornbread.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg