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Chili-Stuffed Peppers

Chili-Stuffed Peppers recipe image
This comforting Chili-Stuffed Peppers recipe transforms simple bell peppers into a robust, protein-packed meal perfect for chilly evenings. The vibrant red, yellow, or green peppers serve as edible bowls for a classic American-style chili filling. We use extra-lean ground beef to keep things light, balanced with earthy kidney beans and a tangy tomato puree base. Aromatics like fresh onion and warm spices such as chili powder create a deep, savory flavor profile that is both satisfying and nostalgic. The peppers soften beautifully in the oven, absorbing the rich juices of the filling. It&# 226;ÂÂs an easy weeknight dinner that feels homemade and hearty, appealing to families and chili lovers alike. Serve with a side of crusty bread or a fresh green salad for a complete, wholesome plate.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 572.2
Dietary: Gluten-free
Description
This comforting Chili-Stuffed Peppers recipe transforms simple bell peppers into a robust, protein-packed meal perfect for chilly evenings. The vibrant red, yellow, or green peppers serve as edible bowls for a classic American-style chili filling. We use extra-lean ground beef to keep things light, balanced with earthy kidney beans and a tangy tomato puree base. Aromatics like fresh onion and warm spices such as chili powder create a deep, savory flavor profile that is both satisfying and nostalgic. The peppers soften beautifully in the oven, absorbing the rich juices of the filling. It&# 226;ÂÂs an easy weeknight dinner that feels homemade and hearty, appealing to families and chili lovers alike. Serve with a side of crusty bread or a fresh green salad for a complete, wholesome plate.
Ingredients
  • 4 large Red -- yellow or green
  • Bell
  • Peppers
  • 1/2 lbs Extra-lean ground beef
  • 1/2 cups Finely chopped onion (about 1
  • 1 medium )
  • 2 teaspoons Chili powder
  • 1/2 teaspoons Ground onion
  • 1 cans Kidney beans -- (16 ounces)
  • Drained
  • 1 cans Tomato puree -- (15 ounces)
  • Chilies -- undrained
Directions
  1. 1
    Preheat your oven to 350 degrees Fahrenheit (177ðC).
  2. 2
    Cut the 4 bell peppers in half lengthwise and remove the seeds and white membranes.
  3. 3
    Place the pepper halves cut-side up in a 13x9-inch baking dish.
  4. 4
    In a 10-inch skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no longer pink.
  5. 5
    Drain any excess fat from the skillet.
  6. 6
    Stir in the chili powder, ground onion, drained kidney beans, tomato puree, and undrained chilies.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer covered for 10 minutes, stirring occasionally.
  8. 8
    Divide the chili mixture evenly among the pepper halves.
  9. 9
    Cover the baking dish with foil and bake for 40 to 45 minutes, or until the peppers are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 572.2kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 2.6g13%
Cholesterol 43.1mg15%
Sodium 117.2mg5%
Total Carbohydrate 102.3g35%
Dietary Fiber 17.8g72%
Sugars 60.3g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, stuffed peppers, bell peppers, ground beef, kidney beans, tomato sauce, easy dinner, american cuisine, healthy main, comfort food, family meal, oven baked, spicy, protein rich, vegetables, meal prep, budget friendly, quick recipe, hearty, homestyle
Read it online: https://www.chefs-mate.com/recipe/chili-stuffed-peppers/