Chili Stuffed Peppers Easy Recipe
Calories: 1022kcal
Ingredients
- 2-3 cans of 15.5 oz BUSH’s Mixed Chili Beans Kidney & Pinto Beans
- 2 lbs browned ground hamburger
- 1 28 oz can crushed tomatoes
- 12 oz diced tomatoes
- 8 oz diced and sautéed red onion
- 4 cloves sautéed garlic
- 4 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon cumin
- 1 tablespoon taco seasoning
- 2 tablespoon chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon Aleppo pepper *optional
- Salt to taste
- Freshly ground black peppercorns to taste
- 6 large bell pepper with the tops removed and the pitch ad seeds removed
- 6 Mozzarella balls
- 2 1/2 cup Orecchiette pasta or elbow macaroni
- 1/2 cup chop cilantro or flat-leaf parsley
- Green onions optional for topping
Instructions
- Heat oven to 400 degrees.
Place a stockpot over medium-high heat brown ground beef and drain off excess grease.
Add 2-3 cans of BUSH’s Mixed Chili Beans Kidney & Pinto Beans, crushed tomatoes, diced tomatoes, red onion, garlic, tomato paste, cumin, chili powder, Italian seasoning, and Aleppo pepper.
Add beef stock + salt and freshly cracked black peppercorns to taste.
Stir the ingredients a few times, then adjust the heat to medium-low heat & simmer for an hour.
Cook the Orecchiette pasta based on package directions.
Stir in the cooked and drained pasta into the chili mixture.
Fold in the fresh chopped cilantro or parsley.
With a wooden spoon, divide chili mixture into the bottom of each pepper & add a Mozzarella ball into each pepper.
Place peppers on a baking dish or baking sheet. (It's a good idea to place aluminum foil down on the sheet or dish.)
Bake at 400 for 20 minutes.
Remove from the oven & serve immediately.
If you're a fan of sour cream, you can add a dollop of it on top of your stuffed pepper.
Nutrition
Serving: 1g | Calories: 1022kcal | Carbohydrates: 97g | Protein: 75g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 2825mg | Fiber: 22g | Sugar: 26g