• Katherine Arthurs

Weeknight Smoky Chili Stuffed Bell Peppers

Smoky chili + tomato saucy with some tomato chunks, lean ground beef with hints of garlic + cheese. I love adding chopped scallions, sour cream + hot sauce.

Over + over again, I am asked for simple, quick + delicious weeknight meals. Meals that can be put together quickly + then reheated or cooked at dinner time. With so many people busy with after school + work activities, a healthy dinner sometimes gets put on the back burner (ha, funny pun). This meal is great to assemble then to bake for 20 minutes when you are ready. Everything is fully cooked - it just needs to be reheated so the cheese is melty + the peppers soften + char perfectly.

Yes, dinner is on the table - so let's eat.

Enjoy it + let me know if you make it - I love hearing from you!

Weeknight Smoky Chili Stuffed Bell Peppers

1 tablespoon olive oil (or cooking oil)

1/2 yellow onion, diced

1 lb. ground beef (I use Five Marys)

3-4 garlic cloves, minced

1 teaspoon each salt + pepper

4 tablespoons chili powder

3 tablespoons smoked paprika

1 teaspoon onion powder

2 teaspoons cumin

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (or less depending on your heat level)

1/2 teaspoon red pepper flakes

1 tablespoon tomato paste

1 8oz. can small fire roasted diced tomatoes

3/4 cup tomato puree

1 8oz. can beans (I used white beans, but kidney work great too)

4 bell peppers, different colors

1 1/2 cups shredded cheese

4 scallions, chopped

sour cream, hot sauce, scallions - to garnish

In a medium saucepot, heat the olive oil + onion on medium heat. Sauté for 1 minute. Add in the ground beef. Using a wooden spoon, break up the ground beef into small pieces as it cooks. Cook until it is almost all cooked through + no longer pink.

Add in the garlic, salt, pepper, chili powder, smoked paprika, onion powder, cumin, garlic powder, cayenne, red pepper flakes + tomato paste. Mix everything to combine. Turn the heat to low.

Pour in the tomatoes, tomato puree + beans. Bring to a low simmer for 6 minutes + turn the heat off.

Preheat your oven to 400F. Cut the bell peppers in half + remove all the seeds. Place the halved peppers in a baking dish or tray with the open side facing up.

Add in 1 cup of the shredded cheese + scallions to the chili + mix with a spoon to combine everything. Spoon about 1/2 cup of the chili into each pepper. Press down slightly to fill the crevices + spoon more on top. Repeat until all the peppers are filled. Sprinkle the remaining cheese on top.

Bake for 15-20 minutes or until the inside of the peppers are hot + the peppers are starting to soften. Remove + serve with hot sauce + sour cream.


This recipe was made #glutenfree