Description
A heartwarming dish filled with a delightful blend of chili, macaroni, and cheese, all nestled in roasted bell peppers.
Ingredients
Scale
- 4 bell peppers (red, yellow, or green)
- 1 cup cooked macaroni
- 2 cups chili (homemade or canned)
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, green onions
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a large bowl, mix the cooked macaroni with chili and half of the shredded cheese.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle remaining cheese on top, and bake for another 10-15 minutes until cheese is melted and bubbly.
- Let cool slightly before serving. Add optional toppings if desired.
Notes
Feel free to customize the filling with different vegetables, cheeses, or spices. You can prepare the filling a day in advance.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg