Chili Stuffed Peppers Easy Recipe

5 from 1 vote

Chili Mac Stuffed Peppers are the ultimate comfort food twist—loaded with hearty chili, tender pasta, and a gooey mozzarella surprise. Easy to make, family-friendly, and perfect for weeknight dinners or meal prep!

Course: Main Course

Cuisine: American

Servings:

Calories: 1022kcal

Author: This Worthey Life

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
1 12 oz diced tomatoes
8 oz diced and sautéed red onion
4 cloves of sautéed garlic
4 tablespoons tomato paste
2 cups beef broth
1 tablespoon cumin
1 tablespoon taco seasoning
2 tablespoons chili powder
1 tablespoon Italian seasoning
1 teaspoon Aleppo pepper *optional
Salt to taste
Freshly ground black peppercorns to taste
6 large bell peppers with the tops removed seeds & pith cleaned out
6 Mozzarella balls
2 1/2 cups Orecchiette pasta or elbow macaroni
1/2 cup chopped 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, taco seasoning, and Aleppo pepper.
Add beef broth + salt and freshly cracked black peppercorns to taste.
Stir the ingredients a few times, then adjust the heat to medium-low and simmer for at least 30 minutes (up to an hour for a deeper flavor).
Cook the Orecchiette pasta based on package directions. Drain well.
Stir in the cooked and drained pasta into the chili mixture.
Fold in the fresh chopped cilantro or parsley.
With a wooden spoon, divide the chili mixture into the bottom of each pepper (about halfway) & 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.
Top with green onions.
Note: If you would like softer peppers, place them cut-side up on a baking sheet and pre-bake for 10 minutes before stuffing.)

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