Simple Chili-Stuffed Bell Peppers

Simple chili-stuffed bell peppers always take me back to the first cozy dinner I hosted for my friends after moving into my new apartment and I remember being so nervous because I wanted to impress everyone without spending all day in the kitchen. While I was chopping peppers and stirring the chili on the stove, the wonderful smell filled my tiny space and immediately made it feel like home, which made my friends start asking what was cooking even before they walked in the door.

Now, these simple chili-stuffed bell peppers have become my go-to when I want something hearty, colorful, and totally comforting, yet still light enough to leave everyone feeling good. I love that they’re so easy to prepare, plus they look beautiful on the table and feel special even on a busy weeknight. It’s the kind of meal that feels like a warm, friendly hug with every single bite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Bell peppers – The vibrant, sweet, and sturdy base that holds the chili beautifully.
• Ground beef – Adds rich, savory flavor and makes the chili hearty.
• Kidney beans – Give creaminess and make the filling extra satisfying.
• Diced tomatoes – Add juicy texture and tang to the chili mixture.
• Onion – Brings a natural sweetness and depth of flavor.
• Garlic – Gives a bold, aromatic boost.
• Chili powder – Provides that warm, spicy kick to the filling.
• Cumin – Adds earthiness and a slightly smoky layer.
• Cheddar cheese – Melts over the top for gooey, irresistible goodness.
• Green onions – Add a fresh pop of color and mild crunch.

Tools You’ll Need

• Large skillet – I use this to cook the chili filling so everything comes together in one pan.
• Baking dish – Holds the stuffed peppers upright and ensures they bake evenly.
• Chef’s knife – Essential for slicing the tops off the peppers and chopping veggies.
• Spoon – Makes it easy to scoop and fill each pepper generously.
• Cutting board – A sturdy surface for all the prepping and chopping.

Instructions

Step 1

I start by preheating the oven to 375°F so it’s ready when my peppers are stuffed.

Step 2

Then, I cut the tops off the bell peppers and remove the seeds and membranes inside, setting them aside for filling later.

Step 3

In a large skillet over medium heat, I cook the ground beef, breaking it up as it browns until no longer pink.

Step 4

I add the chopped onion and minced garlic to the skillet and cook for about 3 to 4 minutes until they turn fragrant and soft.

Step 5

Next, I stir in the diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper and let it simmer for about 10 minutes so the flavors meld beautifully.

Step 6

I arrange the hollowed-out bell peppers in a baking dish, making sure they stay upright and snug.

Step 7

Using a spoon, I fill each pepper generously with the hot chili mixture, letting it mound slightly on top.

Step 8

I sprinkle cheddar cheese over each filled pepper, making sure each one is covered with melty goodness.

Step 9

I bake them for about 25 to 30 minutes until the peppers are tender and the cheese is golden and bubbly, then garnish with chopped green onions before serving.

Tips

If you want a lighter version, I sometimes use ground turkey or even a plant based ground meat alternative. You can also prepare the chili filling a day ahead to make dinner super quick on a busy evening. I love adding toppings like avocado slices, sour cream, or hot sauce at the table so everyone can customize their pepper to their liking!

Ways to Serve

I enjoy serving simple chili-stuffed bell peppers on their own since they’re hearty enough to be the main event, but they also pair beautifully with a side salad or a scoop of cilantro lime rice. When I’m feeding a crowd, I like to serve them with tortilla chips or crusty bread to help scoop up all the saucy goodness.

Frequently Asked Questions

Can I make simple chili-stuffed bell peppers ahead of time?

Yes! You can stuff the peppers and refrigerate them, then bake right before serving.

What color bell peppers work best for simple chili-stuffed bell peppers?

Any color works, but I love using a mix of red, yellow, and orange for a pretty, colorful presentation.

Can I freeze simple chili-stuffed bell peppers?

Absolutely! Just let them cool completely, wrap tightly, and freeze for up to 2 months.

See You in the Kitchen

I hope you try these simple chili-stuffed bell peppers soon! They’re a fun and flavorful way to enjoy a classic comfort dish with a fresh twist and I’d love to hear how they turn out for you. Feel free to share your creations and let me know your favorite toppings!

Happy Cooking!

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