Description
Comforting and flavorful chili mac filling inside tender roasted peppers, making for a satisfying weeknight dinner.
Ingredients
Scale
- 8 oz (225 g) small pasta (elbows or small shells)
- 1 lb (450 g) ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup cooked beans (optional)
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- 4 large bell peppers, halved and cored
- 1–1½ cups shredded cheddar cheese
- Breadcrumbs (optional, for topping)
Instructions
- Cook the pasta to al dente according to package instructions, about 1–2 minutes less than recommended.
- Brown the ground meat with the onion and garlic in a skillet.
- Add the tomato sauce, cooked beans, chili powder, cumin, salt, and pepper, then simmer for 10–12 minutes.
- Stir the chili mixture into the drained pasta with cheddar cheese, adjusting for thickness.
- Par-bake the halved bell peppers in a preheated oven at 400°F (200°C) for 8–10 minutes.
- Fill the par-baked peppers with the chili-mac mixture and top with extra cheese or breadcrumbs.
- Bake at 375°F (190°C) for 20–25 minutes until tender and bubbly.
Notes
Garnish with fresh cilantro and serve with a simple salad to complete the meal. For variations, consider using a gluten-free pasta or making it vegetarian with beans or tempeh.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 67mg