These chili stuffed peppers are a tasty, creative way to enjoy a classic bowl of chili. Roasted bell peppers are filled with smoky chili, melted cheddar and your favorite toppings for a cozy, satisfying meal.
I’m always on the lookout for new ways to use leftover chili.

These smoky chili stuffed peppers are simple, comforting and a great way to transform extra chili into something different. They’re especially welcome in cooler months when a warm, hearty dinner hits the spot.

I’ll happily stuff a pepper with almost anything — and these turn out particularly well.

The secret to excellent stuffed peppers is roasting them first.
I’ve used this method for years: roasting brings out a slightly caramelized, roasted flavor that improves any filling. Even a short roast before stuffing — about 10 to 15 minutes — makes the peppers tender and more flavorful.

Season the pepper halves with a little salt and pepper and a light spray of olive oil before roasting. That extra step adds depth and gives the peppers a pleasant roasted texture.