Description
A colorful twist on classic comfort food with flavorful chili stuffed in tender bell peppers.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked macaroni pasta
- 1 can (15 oz) chili (with beans)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, combine cooked macaroni, chili, half of the cheese, onion, garlic, chili powder, salt, and pepper. Stir until well mixed.
- Stuff each pepper with the chili mac mixture.
- Place the stuffed peppers upright in a baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired, and serve hot.
Notes
Enjoy with a side salad or garlic bread. Leftovers can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 30mg