Description
Delicious bell peppers filled with macaroni and chili, topped with melted cheese for a comforting and colorful meal.
Ingredients
Scale
- 4 large bell peppers (red, yellow, and green)
- 1 cup cooked macaroni
- 2 cups chili (canned or homemade)
- 1 cup shredded cheese (cheddar or cheese blend)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, fresh green onions, cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Mix the cooked macaroni, chili, and ½ cup of the shredded cheese in a bowl.
- Season the mixture with salt and pepper.
- Stuff each bell pepper with the chili mac mixture.
- Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes.
- Serve with optional toppings if desired.
Notes
Make ahead by prepping the filling a day in advance. You can use air fryer for quicker prep with adjusted timing.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg