Chili Stuffed Bell Peppers with Beef & Beans

Introduction

If you’re craving a dish that’s hearty, colorful, and bursting with flavor, Chili Stuffed Bell Peppers with Beef & Beans are the perfect choice. This recipe takes everything you love about classic chili — savory ground beef, tender beans, smoky spices, and rich tomato sauce — and tucks it neatly inside sweet, roasted bell peppers. The result is a wholesome, visually stunning meal that delivers comfort and nutrition in every bite.

Stuffed peppers have been a family favorite for generations, but this chili-inspired version adds a new twist. Each pepper serves as an edible bowl filled with a robust, flavorful chili mixture, topped with melted cheese and baked to perfection. It’s a complete meal on its own — balanced with protein, fiber, and vibrant vegetables.

Whether you’re looking for a weeknight dinner that feels special or a make-ahead meal for guests, these chili-stuffed peppers are easy to prepare, customizable, and guaranteed to satisfy.

Why You’ll Love This Recipe

Wholesome and hearty: Packed with lean beef, beans, and veggies.
Colorful presentation: A feast for both the eyes and the taste buds.
One-pan comfort food: Simple prep, easy cleanup, and satisfying results.
Customizable: Adjust the spice level, toppings, and fillings to your liking.
Perfect for meal prep: Store, reheat, and enjoy all week long.

Ingredients

For the Chili Filling:

1 tablespoon olive oil
1 ½ pounds (680 g) ground beef (or turkey for a lighter option)
3 cloves garlic, minced
1 medium onion, finely chopped
1 red bell pepper, chopped
½ teaspoon dried oregano
1 can (14 oz / 400 g) diced tomatoes
1 can (6 oz / 170 g) tomato paste
¼ teaspoon cayenne pepper (optional for heat)
1 can (15 oz / 425 g) kidney beans, drained and rinsed
1 can (15 oz / 425 g) black beans, drained and rinsed
2 tablespoons chili powder
1 cup (240 ml) beef or vegetable broth
1 teaspoon cumin
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika

For the Peppers:

6 large bell peppers (any color), tops cut off and seeds removed
1 cup (115 g) shredded cheddar or Monterey Jack cheese
2 tablespoons chopped cilantro or parsley (for garnish)

Equipment:

Large skillet or saucepan
Baking dish (9×13-inch / 23×33 cm)
Mixing spoon and ladle

Step-by-Step Instructions

1. Prepare the Peppers (10 minutes)

Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes inside. If needed, trim the bottoms slightly so they stand upright in the baking dish.

Place the peppers in the dish, cut side up, and bake for 10 minutes to soften slightly. This pre-baking step ensures they’ll be tender but still hold their shape when filled.

2. Cook the Chili Filling (20–25 minutes)

In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat.

Add chopped onion, red bell pepper, and garlic. Sauté for 5 minutes until softened and aromatic. Stir in tomato paste and cook for 1 minute to deepen the flavor.

Add diced tomatoes, beans, broth, and all the spices — chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well and bring to a gentle simmer.

Reduce heat and cook uncovered for 15 minutes, stirring occasionally, until the chili thickens and becomes rich and fragrant. Taste and adjust seasoning as needed.

3. Fill the Peppers (5 minutes)

Remove the pre-baked peppers from the oven and spoon the hot chili mixture into each one, pressing lightly to fill completely. Top each pepper with a generous layer of shredded cheese.

4. Bake the Stuffed Peppers (20 minutes)

Return the stuffed peppers to the oven and bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and golden brown. For extra color, broil for 2–3 minutes at the end.

Remove from the oven and let rest for a few minutes before serving. Garnish with chopped cilantro or parsley for freshness.

Serving Ideas

With rice or quinoa: Serve alongside grains to soak up the chili juices.
On a bed of lettuce: For a low-carb version, pair with crisp greens and avocado.
With cornbread: A classic chili pairing for added comfort.
Topped with extras: Try sour cream, sliced jalapeños, or crushed tortilla chips.
As meal prep: Pair with roasted veggies for a complete lunch box meal.

Expert Tips & Troubleshooting

Even cooking: Choose peppers of similar size so they bake evenly.
Customize the spice: Add jalapeños or hot sauce for extra kick.
Don’t overfill: Leave a little space at the top to prevent overflow.
Make ahead: Prepare the filling a day ahead and refrigerate. Stuff and bake when ready.
Thicker filling: Simmer chili longer or mash some beans for a thicker consistency.

Variations

Turkey Chili Peppers: Use ground turkey for a lighter but equally flavorful version.
Vegetarian Version: Omit meat and add extra beans, corn, and diced zucchini.
Tex-Mex Style: Mix in corn, jalapeños, and a pinch of cumin for a bolder flavor.
Cheesy Delight: Add a layer of cream cheese under the filling for creaminess.
Southwest Twist: Use pepper jack cheese and garnish with avocado slices.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then wrap each pepper individually and freeze for up to 3 months.
Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes until hot.
Meal prep tip: Keep filling and peppers separate until ready to assemble for fresher texture.

Health Benefits

This recipe is as nutritious as it is satisfying:

Lean beef provides protein, iron, and zinc for sustained energy.
Beans add fiber and plant-based protein for heart health.
Bell peppers are rich in vitamin C, antioxidants, and color-enhancing nutrients.
Tomatoes and spices bring lycopene and anti-inflammatory benefits.

Together, they form a balanced, nutrient-packed meal that supports both taste and wellness.

Conclusion

Chili Stuffed Bell Peppers with Beef & Beans combine the heartiness of chili with the freshness of roasted peppers, creating a dish that’s comforting yet vibrant. Each bite delivers a burst of savory, spicy, and slightly sweet flavors — perfectly balanced and deeply satisfying.

Ideal for busy weeknights, family dinners, or make-ahead lunches, these stuffed peppers offer all the cozy appeal of homemade chili in a beautiful, portioned presentation. Serve them hot from the oven and enjoy how this simple twist transforms everyday ingredients into a wholesome, colorful, and crowd-pleasing meal.