Chili Stuffed Bell Peppers
Transform your weeknight dinner into a fiesta of bold flavors with these mouthwatering Chili Stuffed Bell Peppers! Packed with a hearty chili filling made from seasoned ground beef, tender kidney beans, and a medley of diced tomatoes and spices, each vibrant bell pepper becomes a deliciously edible vessel for this comforting dish. Crowned with gooey melted cheddar cheese and a sprinkle of fresh cilantro, these stuffed peppers combine the warmth of homemade chili with the ease of a baked dinner. Perfect for meal prep or a cozy family meal, this recipe is not only wholesome and satisfying but also gluten-free and customizable to suit your spice preference. Ready in under an hour, these baked stuffed peppers are a one-dish wonder you'll want to make again and again!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 14.5 oz can canned diced tomatoes
- 2 tbsp tomato paste
- 1 15 oz can canned kidney beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 0.25 cup water
- 2 tbsp chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers upright in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper, ensuring the beef is evenly coated with spices.
Add the canned diced tomatoes, tomato paste, and kidney beans to the skillet. Stir well to combine.
Pour in 1/4 cup of water to slightly loosen the mixture. Let it simmer over low heat for 5-7 minutes to thicken slightly.
Spoon the chili mixture evenly into the hollowed bell peppers, pressing it down gently to fill each pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheddar cheese on top of each stuffed pepper.
Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 44.1 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1238 mg | 95% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5231 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
