Chili-Stuffed Bell Peppers

Why You’ll Love This Recipe

• Fun & interactive: A playful twist on chili—each person gets their own “bowl” in the form of a bell pepper.

• Family-friendly: Mild, customizable, and visually appealing to kids and adults alike.

• Meal-prep and freezer-ready: Assemble ahead, bake later, or freeze unbaked for make-ahead dinners.

• One-bake simplicity: No need for pots or pans—just prep the filling and bake stuffed peppers straight in the oven.

Ingredients

(Serves about 6–8)

Chili Filling

• 1 tablespoon olive oil

• 1 lb lean ground turkey (or beef or plant-based crumbles)

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 red bell pepper, diced (for filling)

• 1 can (15 oz) kidney beans or black beans, drained & rinsed

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional for smokiness)

• Salt & freshly ground black pepper, to taste

Bell Peppers

• 6 large bell peppers (red, orange, yellow, green)—tops cut off and seeds removed

Topping

• 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free)

• Fresh parsley or cilantro, chopped (optional for garnish)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the bell peppers: Trim tops and remove seeds. Arrange them in a baking dish upright. If needed, trim the bottoms slightly so they stand straight.

3. Cook the chili filling:

   • Heat olive oil in a large skillet over medium heat.

   • Add ground turkey and cook until browned. Remove excess fat if necessary.

   • Stir in the onion and bell pepper, sautéing until softened (4–5 minutes).

   • Add garlic and cook briefly until just fragrant.

   • Mix in chili powder, cumin, and smoked paprika. Stir to coat and toast spices for a minute.

   • Add beans, tomatoes (with juices), and corn. Stir to combine. Season with salt and pepper.

   • Let simmer 5–7 minutes until flavors meld.

4. Stuff the peppers: Spoon the chili into each bell pepper until full.

5. Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top, and bake an additional 10–15 minutes or until cheese is melted and bubbly.

6. Garnish & serve: Remove from oven, sprinkle with fresh parsley or cilantro, and enjoy hot.

Variations & Customizations

• Extra vegetables: Add chopped zucchini, mushrooms, or carrots to the chili mix for added nutrition.

• Spice tweak: If you like heat, stir in diced jalapeños, chipotle powder, or cayenne.

• Make it vegetarian: Use crumbled tofu, lentils, or extra beans in place of ground meat.

• Dairy-free adaptation: Substitute vegan cheese or nutritional yeast as topping.

• Smaller servings: Halve bell peppers for mini stuffed bites, perfect for appetizers or snacks.

Meal Prep, Storage & Freezing Tips

• Make ahead: Prepare stuffed peppers up to filling stage, cover with foil, and refrigerate for up to 2 days. Bake when ready.

• Freeze for later: Assemble stuffed peppers, wrap tightly, and freeze. Bake directly from frozen (add 15–20 minutes bake time).

• Leftovers: Store in airtight container for up to 3–4 days. Reheat in oven or microwave.

Nutritional Highlights

Bell peppers bring vitamin C and antioxidants; beans and meat provide protein and fiber; and this recipe is packed with whole-food goodness. Lean, balanced, and comforting without being heavy.

Frequently Asked Questions (FAQs)

Q: Can I use a slow cooker?
Absolutely! Prepare the chili filling on stovetop, spoon into bell peppers, then bake in slow cooker on high for 2–3 hours (cheese added 10 min before serving).

Q: What if peppers won’t stand upright?
To stabilize, trim thin slices off the bottom edge (just a little) to create a flat surface. It works like magic!

Q: Are bell peppers edible after baking?
Yes—baked bell peppers become tender and mild, making them an excellent edible “bowl.”

Q: Can this recipe be gluten-free?
Yes! All ingredients are naturally gluten-free. Just double-check seasoning blends and canned goods for cross-contamination if necessary.

Q: Can I serve without cheese?
Definitely—chili is flavorful enough solo. Herbs, avocado, or a splash of lime are excellent non-cheesy garnishes.

Final Thoughts

Packed with flavor, hearty textures, and family appeal, these Chili-Stuffed Bell Peppers take classic comfort food to a vibrant, healthy, and fun level. Whether for weeknight dinners, meal prep, or crowd-pleasing potlucks, this recipe hits the spot.