Chili Stuffed Peppers

These chili stuffed peppers combine the bold flavors of savory chili with the mild sweetness of roasted bell peppers. They make the perfect low-carb, protein-packed dinner or lunch for busy weekdays.

Looking for an easy low-carb meal that doesn’t skimp on flavor? This chili stuffed pepper recipe has got you covered! Tender and juicy bell peppers are filled with mouthwatering homemade chili that creates a flavor explosion that’s both satisfying and oh-so comforting.

The best part is that for each serving, there are just a little over 24 grams of carbs. That means, with this easy and delicious recipe, you can indulge guilt-free while enjoying a wholesome and delicious meal. For other tasty ground beef recipes, check out this Ground Beef Taco Salad and this Bacon Cheeseburger Soup.

Ingredients

• Lean ground beef
• Bell peppers: (we used red but you can use green peppers if you prefer )
• Tomatoes
• Red kidney beans
• Onion
• Fresh garlic cloves
• Tomato puree
• Chipotle paste: (or chipotles in adobo sauce)
• Ground cumin
• Olive Oil

For exact measurements, see recipe card below

How To Make Chili Stuffed Bell Peppers

Heat oven to 400 degrees F. Cut the stem end of the peppers off and remove the seeds.

Place the pepper on parchment paper or an aluminum foil lined baking sheet pan.

Roast for about 20 minutes, or just until the skins begin to blister.

While the peppers are in the oven, prepare the chili. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until tender.

Add the chili paste and cumin. Stir well.

Next, add the browned ground beef, diced tomatoes, tomato puree, and kidney beans. Simmer for 15–20 minutes.

Carefully add the chili mixture to each red pepper. Place peppers back in the oven for 15 minutes.

How To Store Leftover Chili Stuffed Peppers

• Fridge: Allow the stuffed peppers to cool down to room temperature before storing them. Place the leftover stuffed peppers in an airtight container or in a casserole dish covered in plastic wrap. They’ll stay fresh for 2-3 days.

• Freezing: For longer storage, you can freeze the stuffed peppers. Wrap each pepper individually in plastic wrap, then a layer of aluminum foil, and then place them in a freezer-safe bag or container. Freeze for 2–3 months.

• Thawing: The day before you’re ready to serve them., thaw the stuffed peppers in the refrigerator overnight.

• Reheating: To reheat, place the stuffed peppers in an oven-safe dish and cover with foil. Reheat in a preheated oven at 350°F for about 20–25 minutes until heated through.

Stuffed Peppers Recipe Variations and Add-ins

• Chili option: Feel free to use your favorite chili recipe. Or, for a short cut, you can use canned chili from the grocery store; just make sure you check the label for added sugar or preservatives. This is also a great way to use up any leftover chili you have in the freezer!
• Seasonings: You can add extra chili flavor by adding about a tablespoon of chili powder. For spicy chili, you can add in some chopped jalapeño peppers or red pepper flakes.
• Beans: Use your favorite! Black beans, white beans, chili beans, and light red or dark red kidney beans are all good options.
• Toppings: With this stuffed pepper recipe, you can use any of your favorite chili toppings, such as sour cream, shredded cheese, and green onions.

Are Bell Peppers Healthy?

They certainly are. In fact, according to this article on Healthline, “Bell peppers are very high in vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.“