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.
Then stuff them with whatever you like
If your chili is already hot and well seasoned, you don’t strictly need to bake the peppers again after stuffing. I usually return them to the oven briefly so the cheese melts and everything comes together — but if you prefer a bit of bite to the pepper, you can serve them straight from the pan.
One of the best things about this recipe is its versatility. It’s a clever way to use chili even when you’re also serving bowls of it. If you have chili ready, these peppers can be on the table in about 20 minutes.
If you don’t already have chili on hand, a quick skillet chili works perfectly and can be made in minutes. A simple, well-seasoned chili is all you need to fill these peppers and make a delicious meal.
Finish each pepper with plenty of toppings — sour cream, green onions, cilantro and tortilla chips make great accompaniments.
Chili Stuffed Peppers
Smoky Chili Stuffed Peppers
4
to 6
15 mins
10 mins
25 mins
Ingredients
- 4 bell peppers, sliced in half 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
- Preheat the oven to 425°F. Slice the peppers in half lengthwise and arrange them on a baking sheet. Spray with olive oil and season with salt and pepper.
- Roast the peppers for 10 to 15 minutes, until slightly softened and beginning to char at the edges.
- Remove the baking sheet and spoon about 1/3 cup chili into each pepper half, filling them to the top. Use more or less depending on pepper size.
- Sprinkle grated cheddar over each stuffed pepper. Return to the oven and bake 8 to 10 minutes, until the cheese is melted and bubbly.
- Serve immediately topped with sour cream, sliced green onions, tortilla chips and cilantro.
Did you make this recipe?
Share a photo of your finished peppers and tag the recipe account. Your feedback and photos are always appreciated.
I adore this recipe — it’s easy, flexible and a delicious way to enjoy leftover chili.