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Chili Stuffed Peppers Recipe

American · Main course · 65 min total

A hearty and flavorful dish where bell peppers are stuffed with a savory chili mixture, then baked until tender. Perfect for a comforting weeknight dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (80/20)
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright.
2. In a large skillet over medium-high heat, cook ground beef until browned, breaking it up. Drain excess fat.
3. Add onion and garlic to skillet; cook until softened, about 3 minutes.
4. Stir in chili powder, cumin, salt, and pepper; cook 1 minute.
5. Add diced tomatoes (with juices), black beans, and cooked rice. Stir to combine and bring to a simmer. Cook for 5 minutes, then remove from heat.
6. Stir in half of the shredded cheese and cilantro (if using).
7. Stuff each pepper with the chili mixture, packing lightly. Place peppers upright in a baking dish. Add 1/4 cup water to the bottom of the dish.
8. Cover dish with foil and bake for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10-15 minutes until cheese is melted and peppers are tender.
9. Let rest 5 minutes before serving. Garnish with additional cilantro if desired.

Tips

• For a vegetarian version, substitute ground beef with crumbled tofu or extra beans.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with sour cream, avocado, or hot sauce.

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