Smoky Chili-Stuffed Peppers with Ground Beef and Cheese

These chili stuffed peppers put a delightful spin on a classic bowl of chili. Roasted bell peppers are filled with smoky chili, melted cheddar and finished with your favorite toppings for a comforting, flavorful meal.

I’m always looking for new ways to use leftover chili, and this is one of my favorites.

These smoky chili stuffed peppers are simple to prepare and a great way to transform extra chili into something bright and satisfying. They’re especially comforting during cooler months and work whether you make the chili spicy or mild.

Roasting the peppers first is the trick to getting the best flavor and texture. A short roast brings out caramelized, roasted notes in the peppers and softens them just enough so they cradle the filling without becoming mushy.

Seasoning the peppers lightly with salt and pepper and giving them 10–15 minutes in a hot oven adds depth to the dish. It’s a small step that makes a big difference regardless of what you’re stuffing the peppers with.

Fill them any way you like

For these I use leftover chili — often spicy — so reheating in the oven isn’t strictly necessary, but I like to pop the stuffed peppers back into the oven for a few minutes to melt the cheese and bring everything together. If you prefer more texture in the peppers, you can skip the bake step after stuffing.

This recipe is also a handy way to stretch chili — you can serve bowls and keep a few peppers for variety, or turn an entire pot of chili into stuffed peppers for a different presentation. If you don’t have pre-made chili, a quick skillet chili works great and comes together in minutes.

Top with sour cream, green onions, cilantro and tortilla chips for crunch — or customize with whatever toppings you like.

Chili Stuffed Peppers

Smoky Chili Stuffed Peppers

Yield:

4 to 6

Prep Time:
15 mins

Cook Time:
10 mins

Total Time:
25 mins

Roasted peppers filled with smoky chili and melted cheddar make a cozy, satisfying meal that’s quick to assemble when you have chili on hand.

Ingredients

• 4 bell peppers, sliced in half lengthwise and seeds removed
• Kosher salt and pepper
• Olive oil spray
• 2 to 3 cups leftover chili
• 3/4 cup freshly grated cheddar cheese
• Sour cream, for serving
• Green onions, for serving
• Tortilla chips, for serving
• Cilantro, for serving

Instructions

1. Preheat the oven to 425°F. Slice the peppers in half lengthwise and arrange them cut side up on a baking sheet. Lightly spray with olive oil and season with salt and pepper.
2. Roast the peppers for 10 to 15 minutes, until they begin to soften and develop some charred edges.
3. Remove the pan from the oven and spoon roughly 1/3 cup of chili into each pepper half, adjusting for pepper size. Fill each pepper to the top.
4. Sprinkle the stuffed peppers with grated cheddar. Return to the oven and bake 8 to 10 minutes, until the cheese is melted and bubbly.
5. Serve immediately topped with sour cream, sliced green onions, cilantro and tortilla chips for crunch.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

I adore this recipe — it’s cozy, versatile and a delicious way to reinvent leftover chili.